Lecture 5: Food preparation part II

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A. Food Safety and H.A.C.C.P.3. Food Handling
5. Food preparation (part II)
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Thawing

• frozen products should not weigh more than 2.5 Kg
• the basic thawing methods
• in the refrigerator
• in a microwave

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Frozen chicken
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NOT COMPLETELY defrosted poultry
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Bacteria begin to grow when the poultry has not
completely been defrosted by the time you start
cooking it
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Chopping (part I)

• chopping boards and tools can cause cross
  contamination
• wooden surfaces and equipment should not be used
  (workbenches, chopping boards, utensils)
• different cutting surfaces, utensils and tools
  must be used for
• raw and prepared foods
• different types of food

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Chopping (part II)

• Never prepare ready-to-eat food on a chopping
  board that has been used for raw meat,
  vegetables, etc, unless it has been thoroughly
  washed first.

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Cross contamination
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Pay attention to cross contamination
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Summary of 5th Lecture

• Thawing
• Chopping
• Cross contamination