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Plan delivery times so that, if possible, raw foods arrive at different times to other foods. If you collect food from shops yourself, make sure it is kept at the correct temperature when you transport it and that raw and ready-to-eat food is kept separate. Unload deliveries in a clean, separate area. Remove outer packaging and throw it away.
Before you do this make a note of any cooking instructions, labelling or ingredient information, if you need to.
Sometimes the information is only on the outer packaging.
Storage
Ideally, store raw and ready-to-eat food in separate fridges, freezers and display units. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Unwashed fruit and vegetables should also be kept separate from ready-to-eat food and above raw meat. Cover cooked foods and other raw and ready-to-eat food.
Defrosting
Keep foods that are defrosting in the fridge in a covered container, below ready-to-eat food, or in a separate area of the kitchen away from other foods.(See the ‘Defrosting’ method in the Chilling section.)
Preparation
Prepare raw meat/poultry and other foods in different areas. If this is not possible, separate by preparing them at different times and clean and then disinfect thoroughly between tasks. Never use the same chopping board or knives for preparing raw meat/poultry and for ready-to-eat food (unless they have been thoroughly cleaned
and disinfected in between).
If someone asks if a dish contains a certain food, check all the ingredients in the dish (and what they contain), as well as what you use to cook the dish, thicken a sauce and to make a garnish or salad dressing. Never guess.
A customer may also give you an allergy ‘chef card’ listing the foods that they are sensitive