Why is Food Safety and Sanitation Important? 4 Steps to Follow

As a result of this recognition, First Gourmet Academy (FGA) has included food safety and sanitation in its diploma courses.

Keeping food safe and clean is just as vital as providing it swiftly, invitingly, and economically. Aspiring cooks are taught the importance of food safety as part of FGA’s educational program.

The lesson begins with a lecture on cleanliness, foodborne disease features and causes, and how to avoid filthy circumstances.

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Make them aware that they should be able to meet and at the very least exceed guidelines in providing a safe and clean kitchen by emphasizing proper maintenance and cleaning intervals to ensure that the surfaces are kept sanitary and that no debris accumulates in crevices where bacteria can grow and spread.

In addition, the Philippine Red Cross provides classroom instruction and hands-on training for pupils in the event of a culinary emergency.

This focuses on their ability to respond quickly to a catastrophe that is taking place in a distant location.

There are several benefits to food safety and sanitation practices that are properly implemented. These benefits include ensuring that food safety and sanitation practices are properly implemented, keeping productivity high, keeping employees safe, and keeping customer trust high.

Food safety and Sanitation in Four Steps

You and your loved ones may avoid food poisoning by following four easy procedures at home: Clean, Separate, Cook, and Chill.

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Clean: Wash hands and surfaces often.

• • Food-borne illness-causing germs may live and spread throughout your kitchen.
• Hands should be washed with soap and water for at least 20 seconds before, during, and after food preparation.
• The hot, soapy water you use to clean your utensils and cutting boards after meal preparation is essential.
• Under running water, rinse fresh fruits and vegetables.

Separate: Do not cross-contaminate.

• If you don’t keep raw meat, poultry, shellfish, and eggs separate, you risk contaminating your ready-to-eat meals.
  • • Separate cutting boards and plates should be used for raw chicken, raw fish, and leftovers from the kitchen.
    • Keep raw meat, poultry, fish, and their liquids apart from other foods when grocery shopping.
    • Remove all other goods from the refrigerator except for raw meat, poultry, fish, and eggs.

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Cook at the correct temperature.

• When the interior temperature of the food reaches a level that kills harmful bacteria, it is considered well cooked. Food thermometers are the only method to detect whether food has been cooked to a safe level of doneness. The color and texture of food cannot tell you whether it’s safe to eat (except for seafood).
• A food thermometer may help ensure food is cooked to a safe internal temperature. According to this chart, shellfish and precooked pork are among the many items that may be safely cooked at various temperatures.
  • • The internal temperature of 145°F must be reached for all whole pieces of meat (including fresh ham) (then allow the heart to rest for 3 minutes before carving or eating)
    • Fish with fins: 145°F or until opaque in the center, depending on thickness
    • O 160°F for ground beef and pork
    • O 165°F for all poultry, including ground chicken and turkey
    • Or 165°F for reheating casseroles and leftovers
    • O Cook food thoroughly in the microwave:
      • Be aware of the wattage of your microwave. Check the inside of the door, the handbook, or the manufacturer’s website. Longer cooking times are associated with lower wattage external icons.
      • Follow the suggested cooking and resting durations to allow extra cooking time after the microwave has finished… When food is allowed to rest for a few minutes after being microwaved, cold patches may absorb heat from hotter parts and finish cooking.
      • Always check the internal temperature of any microwaved meal before consuming it to ensure that it has reached the desired temperature.

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Chill: Refrigerate immediately.

In the “Dangerous Zone” between 40°F and 140°F, bacteria may quickly grow.

• Refrigerators and freezers should be kept at 40°F or below, and you should know when to throw away food.
• Refrigeration occurs more quickly when food is divided into smaller containers.
• Refrigerate perishable food within two hours after purchase if it is in an open container. Immediately refrigerate any food that has been exposed to temperatures exceeding 90 degrees Fahrenheit (such as a hot vehicle or picnic).
• Use the microwave, refrigerator, or cold water to thaw frozen food. You should never defrost food on the counter because germs thrive in a warm, moist environment.

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