In today’s discussion I will be breaking down the aspects of food and kitchen safety. Cited texts will be used per the guidelines given. I will give a brief description on my own kitchen safety habits and food preparation as well.
Sitting in my kitchen thinking on how I would start this essay wasn’t an easy task. I looked about through all of my utensils, pans, cutlery, pots, measuring glasses, etc…and wondered how I do it. How do I make sure the food I make is safe for me and my family to eat, what precautions do I take to make sure I don’t cross the bacteria threshold and mesh it with meals that are prepared by me or my wife. What I can attest to is that it comes down to a simple science and practice.
First I will cite through Chicago now what to do or what not to do. Per what Chicago Now states: “Food safety can be boiled down to two precepts. One, cleanliness is next to godliness, the Great Pumpkin, Master Comedian or whatever you believe in. Two, keep hot food hot and cold food cold. For some odd reason, people keep their bathrooms so sterile, major surgery can be performed in them. Yet, their kitchens are potential hazmat areas. Your kitchen should be kept clean. Neat and tidy would be nice too, as it shows a penchant for organization, but clean is of the utmost importance.” (www.chicagonow.com/cooking-cop/2014/01/food-and-kitchen-safety-tips/ p.1)
My expertise in the medical field in the United States Air Force can rest assure that with any scenario that displays itself is that you must practice proper hygiene, and keep a sterile field about you when you say for instance are doing a procedure of removing a toenail. You must make sure that the area (i.e. in this case the big toe/toenail) must be clean through killing bac...
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...e the proper precautions on handling hot liquids and foods (i.e. wear oven mitts for everything). Make sure there aren’t any children around that might think silverware, cutlery, glasses or plates are toys and take them and use them. Always pay close attention to the details around you and to your surroundings as well.
In closing, cooking can be very therapeutic, and fun. Make the most of your adventures in the kitchen because in all honesty, the last unknown is between cooking, deep ocean exploration, and space exploration. Untapped potentials that are vast and where you control your destiny on what new dishes you can invent or what dishes that are old favorites that you can re-vamp. Remember home where the heart is, but with an empty stomach you might get lost on your trek back.
Works Cited
www.chicagonow.com/cooking-cop/2014/01/food-and-kitchen-safety-tips/
Shapiro talks about his time in the kitchen from when he was a young trainee through to his maturity. Shapiro may be trying to get his point across to food eaters everywhere. While, Berry attempts to encourage people to improve the way they eat by giving them suggestions on what to do, Shapiro inspires to alleviate the misconceptions about food and food preparation, which goes further, in the long run, to convince people about the choices they make about food consumption. The writer avoids any errors of fact and any misinterpretation or misrepresentation of any facts.
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
Since before I took this class I had always been attracted to movies or cooking shows. The way food is prepared and the passion that many of the chefs put into their delicious creations. Many of the recipes are part of the person’s culture and they continue to cook these recipes to commemorate an important part of their history. A good example of this is the film Garlic Is As Good As Ten Mothers, garlic being the center of every recipe but it’s of great importance to the different cultures that represented in this film.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food matters. Nevertheless, food safety in China is worse than what you thought; you can never imagine how toxic it is. Although there are variety choices of restaurant for us to eat nowadays, many people still choose to eat at home. Not only to save money, but also be sensible for their own health. Think about our situation now, we can constantly buy meats that we think is fresh and yummy, but who knows if it’s healthy and safe? Is it truly what you want? What materials will the restaurant serves you? Food safety affects people a lot. Nowadays, especially in China, many citizens are already despair in this affair. Food safety is one of the most principal issues to the entire world; as one of the most important feature in everybody’s life,
While in the chemistry lab, one needs to wear all the required personal safety clothing for personal safety reasons. Personal Hygiene protocols: When working in the lab, you should always wash your hands to minimize contact with harmful chemicals. You should not eat or bring food into the chemical lab to avoid food poisoning and contamination (Jay, 2010). Always avoid touching your body while conducting lab procedures to avoid contamination and injury. You should remove the personal protective clothing before leaving the laboratory and always wash your hands.
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
I have had other hobbies such as agate hunting but with agate hunting I found myself getting frustrated because I could not find any agate’s and it eventually became more of a head ach trying to find them than they were worth. But with cooking I can always find what I am looking for and it is not frustrating like trying to finding little pebbles in the sand.
When families eat at home they know everything that has been added in their meal and know the cleanliness of their own kitchen. Moreover, they know if the food was washed and cooked well. At home they know that the cook has washed his/her hands. Also at home they know their hygiene.
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Restaurants have been a part of people’s lives since they first started. However, the restaurant industry is not as perfectly clean and sanitary as people believe. Many things contribute to this, but the most important contributor is the factor of sanitation. Restaurants cannot be trusted in the area of sanitation.
In conclusion, besides the challenges I faced during the food lab, it was an amazing experience. I learned a lot of things including how to make a coffee cinnamon cake, how to grease oven pans, how to measure dry and liquid ingredients, and the proper way of using the electric mixer to mix ingredients together. I have also discovered the role of ingredients on the finished products such as salt, pastry flour, sugars, fats, baking soda, and eggs. The major two safety concerns were associated with the electric mixer and the oven. Besides, varieties of kitchen equipments were also used to during the lab.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.