Lecture 4: Food preparation part I

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A. Food Safety and H.A.C.C.P.3. Food Handling
4. Food preparation (part I)
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Food Preparation

• Stages of food preparation
• freezing
• washing
• peeling
• cutting / chopping
• mixing
• staff plays an important role in all stages of
  food preparation

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Basic rules for safe food preparation (part I)

• minimize the time that perishable foods are left
  out of the fridge
• prepare raw and ready-to-eat foods separately,
  not at the same time

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Basic rules for safe food preparation (part II)

• use different, colour coded surfaces food
  processing tools
• Red colour (for raw meat)
• Yellow colour (for raw poultry)
• White colour (for raw fish)
• Green colour (for vegetables)

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Colour coded food processing tools and surfaces
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Basic rules for safe food preparation (part III)

• use appropriate and clean utensils
• avoid touching food with bare and dirty hands
• use gloves

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Basic rules for safe food preparation (part IV)

• wash hands and surfaces regularly
• clean food processing areas, tools and equipment
• follow the clean as you go method
• replace scratched or badly worn equipment and
  tools

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Always use tongs and gloves when handling food
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Washing Foods

• Use separate sinks for
• Raw animal food (meat, poultry, fish, etc.)
• Vegetables and fruit
• Utensils, tools and equipment
• Hands
• It is vital to clean and sanitize sinks after
  each use
• Food sinks should only be used for food!

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Summary of 4th Lecture

• Basic rules for safe food preparation