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Hazırlayanın ellerine sağlık
United States Department of Agriculture
Food Safety and Inspection Service
Cooking for Groups
A Volunteer’s Guide to Food Safety
United States Department of Agriculture
The U.S. Department of Agriculture (USDA) prohibits
discrimination in all its programs and activities on the basis
of race, color, national origin, sex, religion, age, disability,
political beliefs, sexual orientation, or marital or family
status. (Not all prohibited bases apply to all programs.)
Persons with disabilities who require alternative means for
communication of program information (Braille, large
print, audiotape, etc.) should contact USDA’s TARGET
Center at (202) 720-2600 (voice and TDD).
To file a complaint of discrimination, write USDA, Director,
Office of Civil Rights, Room 326-W,Whitten Building, 1400
Independence Avenue, SW,Washington, D.C. 20250-9410
or call (202) 720-5964 (voice and TDD). USDA is an equal
opportunity provider and employer.
Contents
Introduction 3
Foodborne Illness:What You Need To Know 4
What Is Foodborne Illness? 4
How Bacteria Get in Food 5
In Case of Suspected Foodborne Illness 5
Fight BAC!TM 6
When You Plan 7
When You Shop 7
When You Store Food 8
When You Prepare Food 9
When You Cook 12
Internal Cooking Temperatures 14
Danger Zone 18
When You Chill Food 19
When You Transport Food 20
When You Reheat Food 21
When You Keep Food Hot 22
When You Keep Food Cold 23
When You Serve Food 24
Keep It Cold 24
Keep It Hot 25
When You Finish Up 26
Cold Storage Chart 27
Foods Purchased Refrigerated 32
Shelf-Stable Storage Chart 35
Additional Resources 36
İNDİR