What You Need To Know About Healthy And Safe Food Preparation Plr Ebook

Table of Contents

INTRODUCTION 5
1 A QUICK SCIENCE LESSON 6
A BRIEF LESSON IN PATHOGENS WE’LL BEGIN WITH A BRIEF DEFINITION OF A PATHOGEN- 6
Types of Pathogen 7
Transmission 8
Understanding Salmonella 8
E. Coli 9
THE SEVERITY OF THE SITUATION 9
Wash your Hands 9
2 A CLEAN KITCHEN IS A HEALTHY KITCHEN 11
YOUR CLEAN KITCHEN SHOPPING LIST 11
Clean as you go 12
Thorough cleansing 12
Cleaning out the Deep Fryer 13
Cleaning the restrooms 13
Tidying up the dining room 14
3 PROPER FOOD PREPARATION 15
THAWING FOOD 15
CUTTING, CLEANING AND PORTIONING FOOD 16
PRE-COOKING ITEMS 16
MARK THE DATES 17
BEING READY FOR THE WORKING DAY 17
4 CHICKEN ON THE BOTTOM- PROPERLY STORING FOOD 18
WHAT GOES ON WHAT SHELF 18
PROPERLY SEALING FOOD 19
WATCH THE EXPIRATION DATES 19
FROZEN FOOD 19
ROTATING FOOD 19
5 PROPERLY HANDLING FOOD 21
ONLY THE REQUISITE STAFF SHOULD MOVE FOOD AROUND THE KITCHEN 21
NO EATING AT THE STATION 21
EVERYONE WHO HANDLES FOOD MUST WASH THEIR HANDS REGULARLY 22
EVERYONE WHO HANDLES FOOD MUST BE EDUCATED ON PROPER HEALTH PRACTICES 22
FOOD MUST ALWAYS BE TRANSPORTED IN THE PROPER CONTAINERS 22
6 PROPER COOKING METHODS 23
HOT FOOD STAYS HOT, COLD FOOD STAYS COLD 23
CHECKING THE INTERNAL TEMPERATURE 23
WHAT ABOUT RARE STEAKS? 24
COOKING PORK 24
COOKING POULTRY 25
A WORD ON COOKING FOR VEGETARIANS 25
PREPARING COLD FOOD 26
7 PROPERLY SERVING FOOD 27
THE SERVING STAFF NEEDS TO BE AS WELL VERSED IN HEALTH AND SAFETY AS THE COOKS 27
THE SERVING STAFF NEED TO WASH THEIR HANDS AS FREQUENTLY AS EVERYONE ELSE DOES 27
PROPER ATTIRE 28
SMOKING 28
HAIR 28
8 PERSONAL HYGIENE FOR KITCHEN STAFF 29
CLEAN CLOTHES 29
HAIR 30
PERSONAL CLEANLINESS 30
SWEAT 31
WASHING YOUR HANDS 31
9 KITCHEN SAFETY 32
NO RUNNING IN THE KITCHEN 32
PROPER HANDLING OF KNIVES 33
PROPER ATTIRE 33
IMMEDIATE RESPONSE 33
ATTENTIVENESS 34
DEALING WITH EMERGENCY SITUATIONS 34
Injury 34
Crime 35
10 KNOW YOUR LOCAL HEALTH CODE! 36
CLEAN HANDS 37
NO SMOKING 37
PROPER FOOD STORAGE 37
FIRST AID KITS 37
CONCLUSION 38

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INTRODUCTION

If you’ve always wanted to get in trouble with the law but don’t have the nerve for attempted robbery, the quickest way to get slapped with some criminal charges is to manage a restaurant without knowing anything about properly preparing safe, edible food.

Over the last few years, the restaurant industry has become a hot-ticket market. Simply put, managing a restaurant or becoming a souse chef are two of the current “coolest jobs around”, so, predictably, a lot of people rush into this line of work lacking a full understanding of what it entails.

Luckily, you’re one of the more sensible ones who has obviously taken the time to do a little bit of research. The following text should tell you just about everything you need to know to prepare food that is not only delicious, but sanitary and healthy, too (and of course, if you’re just wondering how to properly prepare food at home, don’t worry, the information in this e-Book is universal).

We’ll confess, this e-Book doesn’t contain every last piece of knowledge you’ll need to become a great chef, but it does contain just about everything you need to know about creating safe, hygienic meals, and that’s just as important.