Keeping food safe is not difficult! Basically food safety is about common sense and a little bit of food safety education. It is highly recommended that anyone who engages in food preparation, do a little homework about the best way to keep food safe.
However, this list includes 10 of the most common tips that I shared with my food preparation staff when I was in the catering and special event business.
1. Secure your hair. Tie it back. Make sure you do not have any hair on your garments, too! Employ a lint brush before you go into the kitchen to start cooking. While loose hair isn't necessarily a massive food safety issue, it is extraordinarily unattractive in food!
two. During food preparation you will need to wash your hands frequently. Just use common sense and remember to wash between jobs, if you cough, if you scratch yourself, and so on.
3. Employ a solution of one quart water to 3 teaspoons bleach. Don't wear your best garments in the kitchen! There's little worse than finding miniscule bleached dots or splotches of white on a favourite nonwhite garment. Trust me I've had this happen more times than i want to remember. )
4. Keep a supply of disposable food service gloves on hand. The choice to wear gloves is up to you. If you keep your hands spotless, you will not need to wear gloves, unless you wish to do so. [**] if you have got any sort of cuts or wounds on your hands or exposed arms - it is critical the wounds be properly bandaged. If the wound is on your hand, you want to wear a glove on that hand. There is nothing more disgusting than finding a Band-Aid in food. You truly don't want to give new meaning to the term'cold cuts'!
five. If you are going to be cooking with raw beef, fish or chickens always keep the unprepared food on the bottom shelf of the chiller. Did you know the explanation for this? The explanation is that you do not need any raw juices to accidentally drip onto other food in the fridge.
six. The temperature of your refrigerator must be below 40 degrees. Keep a thermometer in it and monitor it. Check the temperature. Make sure the fridges are working properly. Ask the venue employees at the reception site to check the temperature of the chiller for you in the days preceding your reception. Also ask the venue staff, excellently, if they'll make certain to have the chiller clean for you.
7.
eight. Wash, wash, sanitize, and rinse cutting boards between steps.
Transport food in insulated coolers.
ten. If in doubt, throw it out.
Again this is not an all inclusive list. Depending on the menu you select for your reception, different precautions may need to be taken. As you decide your menu, think through the food safety logistics. As an example, if you're having an outside reception during warm weather months you must read up on food safety for picnics or tailgate parties. Follow those safety measures exactly! The quantity of time that food can go unrefrigerated outside is only about one hour. After that hour, if the food isn't chilled or iced down ... Dangerous bacteria can begin growing in the food. That's bad! If food that has not been correctly refrigerated is consumed, it is possible that the person eating the food can become extremely, extremely sick. An individual with an impaired immunological reaction could even die.
if you're self-catering or semi-catering your marriage reception designate somebody trustworthy who will be vigilant about food safety!
if you are having your reception catered always ask the caterer to describe their food handling procedures to you.
just because you are not a full-time licensed caterer - do not feel intimidated by the issue of food safety. Possibilities are the food that you make preparations for your own marriage reception will be superior in taste and freed from germs. You will be assured as you know your kitchen was spotless, your hands were clean, and your food did not sit out of refrigeration a minute longer than was mandatory in the preparation process.
