Weston 08-2201-W Manuel d'instructions télécharger pdf (Page 18)

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There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The

safety of hamburgers and other foods made with ground meat has been receiving a lot of attention

lately, and with good reason. When meat is ground, the bacteria present on the surface is mixed

throughout the ground mixture. If this ground meat is not cooked to at least 160

F to 165

F (71

C to

C), bacteria will not be destroyed and there’s a good chance you will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the inside,

so they can be served more rare. Still, any beef cut should be cooked to an internal temperature

of at least 145

F (63

C) (medium rare). The safe temperature for poultry is 180

F (82

C) and solid

cuts of pork should be cooked to 160

F (71

C). Eggs should be thoroughly cooked too. If you are

making a meringue or other recipe that uses uncooked eggs, buy specially pasteurized eggs or use

prepared meringue powder.

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be

separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that

will be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats

and place them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh

produce. Then use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost

frozen meats in the refrigerator, not on the counter.

When grilling or cooking raw meats or ﬁ sh, make sure to place the cooked meat on a clean platter.

Don’t use the same platter you used to carry the food out to the grill. Wash the utensils used in

grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for

stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap

and water, or using a pre-moistened antibacterial towelette is absolutely necessary after you have

touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a major cause of

cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap and

warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40

F and

140

F (4

C and 6

C). Your refrigerator should be set to 40

F (4

C) or below; your freezer should

be 0

F (-17

C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chaﬁ ng dishes

or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never

let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature

is 90

F (32

C) or above. When packing for a picnic, make sure the foods are already chilled

when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold

when properly packed with ice. Hot cooked foods should be placed in shallow containers and

immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it can

become heavily contaminated during ﬁ eld dressing. Venison is often held at temperatures that

could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA

Meat and Poultry Department for further questions or information on meat and food safety.

FOOD SAFETY

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Weston 08-2201-W Manuel d'instructions Page 18

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