I will be blogging to you about the safety knowledge i learned from Culinary Arts and how to keep everyone happy from the meal as well as healthy from the meal. Things like, temperatures that your food is supposed to be cooked at, temperatures that your food is supposed to be stored, etc.
For the beginning basics lets get started talking about temperatures, in the industry it is extremely important that your freezers, refrigerators and any kind of food holders are at the proper temperature especially because of the health inspectors. The health inspectors can show up at your restaraunt unannounced whenever they please. Meaning, that you have to be prepared for them to come every single day.
The temperature that a refrigerator needs to be is below 41degrees ferenheight.
41degrees fahrenheit is also what hot food needs to be cooled at before it is covered.
"The danger zone" is inbetween 41degrees fahrenheit and 135degrees fahrenheit. Meaning that you need to keep food colder than that when refrigerated and heat it up warmer than that when cooking or warming food up. Reheated foods need to be 165 degrees fahrenheit or above, use thermometer to check the temperature.
Different foods need to be heated to different temperatures.
Pork: 145degrees fahrenheit
Ground Beef: 155degrees fahrenheit
Poultry: 165degrees fahrenheit
Fish, Shellfish and lamb: at least 140 and above
For any questions on temperatures or anything culinary related feel free to ask, i am willing to answer any questions!
I was thinking about opening a restaurant one day, is this whole inspector thing true? You need to stay ready for them to come everyday? They don't need to let you know they are there or anything?
ReplyDeleteyes, the health inspector thing is true. they need to make sure that your restaurant is safe for people in the public. if you get someone sick or if all your refrigerator's aren't below 41 degrees ferenheight, along with no hot running water, then your restaurant can get shut down! it's extremely important that you check the temperatures every single day! be prepared for them to show up whenever they please because they do not need to tell you when they are coming or when they arrive! good question because it's important information for you to know if you want to start your own restaurant!
ReplyDeletethis website also can provide you with a lot of information about health inspections and everything in that general subject.
ReplyDeletehttp://www.kingcounty.gov/healthservices/health/ehs/foodsafety/inspections.aspx
This is a very wonderful blog, I appreciate the information that you have provided here. From the looks of it, you are the right person to answer my questions,
ReplyDeleteSo i realized that you were talking about "the danger zone" near the bottom of the blog, and i would like to know how long you can keep food in the danger zone? After 3 hours of food sitting around do you need to throw it away? What exactly is the time limit for that?
thank you so much! this is my senior project so i tried to make it as full of information about culinary safety as i could (: and yes you can ask me any question and i will be able to provide you with a solid answer. so about the danger zone, if something has been left out for over two hours then yes you should probably throw it away because bacteria tends to multiply quicker than you think, even if you can't see it. If there is really extreme heat conditions i think after even an hour of being left out it would be essential to throw it away!
ReplyDeleteAbsolutely, that is a terrific senior project. Looking good. And thank you for your feedback, that really does make sense leaving food out for to long in a certain temperature would be asking for bacteria to grow on your food. That URL that you posted has a lot of information that i can read to as well. Thanks very much!
ReplyDeleteThank you so much (: i really appreciate it. & of course! if you ever have any questions feel free to ask!
ReplyDeleteI have been searching through blogs this morning and i think this is a neat little blog. I really enjoyed reading through the information you provided here. I also noticed you said this is for your "senior project", cool stuff. Is culinary something you are planning on doing for your future? what is the most important part of safety in this industry in your eyes?
ReplyDeleteThank You! Well, culinary is not something that i want to do for a long term career but i do want to apply for places like red robin, olive garden etc. when i graduate. I want to go to school to be a dental hygientist and be a server at a restaurant while i am going to school for dental. I think the most important thing in this industry would be keeping customers happy and healthy. making sure that food is safe in tempurature zones as well as making sure there is no cross contamination going on. I think it is really important to make sure food is being handled properly!
ReplyDeleteSo I know health inspectors come to regular restaurants but are they obligated to come to taco trucks and ice cream trucks and places like that? I have always had that question in my mind and would love to know the answer. Thank you.
ReplyDeleteyes they are obligated to go to taco trucks, they are the same as a restaurant. And i'm sure they have to examine ice cream trucks before they are aloud to start selling to the public or else they wouldnt legally be able to start selling to the public. that is a wonderfull question and i hope my answer helped out a little bit. Feel free to ask anymore questions that you have had that is culinary related.
ReplyDeleteThats really good to know. I have never eaten at a taco truck because i always thought about sanitary. Its good to know that they are treated just like regular resturants and get inspected by health inspectors.
DeleteThanks Rochelle
Hi Rochelle,
ReplyDeleteI really like your blog. I have a question. I have always been really paranoid about leaving cooked meat out. how long i can leave meat out before putting it in the fridge without it going bad or making me sick?
Thanks
Hey Rochelle,
ReplyDeleteI have always wondered how to tell a good egg from a bad egg?
Can you help?
hey Rochelle,
ReplyDeleteSo i was thinking about your blog today and had a question. When i buy a precooked ham i always wonder how long i need to heat it for in the oven? since its already cooked.
Thanks Rochelle
First of all, if any eggs have physical damage they should be immediately tossed out. Some signs of a bad egg i have learned in culinary is, white foam inside the shell when cracked or abnormally orange yolks, and if there is a abnormal smell when it is just cracked. But mainly in a professional kitchen they rely on sell by dates to tell when eggs go bad just to ensure customer health and safety!
ReplyDeletehello samantha, that is a good question! i would say the maximum amount of time meat could be left out is 2 hours. After 2 hours of being left in the "danger zone" meat will start growing bacteria and it could potentially get you sick.
ReplyDeleteFor those who i did not contact about my new blog about the "New Washington State Food Rules".
ReplyDeleteHere is the URL: http://newculinarysafetyrules.blogspot.com/
Take a look at it just to know the new rules as of May, 2013!
Leslie Seda, that is a good question! All foods need to be reheated to 165 degrees ferenheight. So the way you would check if it is done is by using a thermometer and poking it inside the ham to check the internal temp.
ReplyDeleteHello Rochelle, i have always wondered the difference between a brown egg and a white egg? Do you know?
ReplyDeleteThanks.
It's all in marketing. There is no difference in quality taste. white eggs were mass produced so we were conditioned to believe that white eggs were normal but there is no difference exept brown eggs are more likely to be fresh with more nutrients
ReplyDelete