dirección

     We use knives to chop, dice, and slice vegetables, fruits, meats, nuts, bread, and desserts. For this reason, we must clean and sanitize them before we begin to use the knife on the next task to avoid cross-contamination and/or cross-contact.      As well make sure to keep your knives sharp at all

Cross-contamination is the transmission of “pathogens”, or the result of person-to-person contact or contact from a person to food directly or indirectly. For example, if a person with dirty hands touches a clean bowl where food will be mixed, or starts making food preparation without washing their hands’ results in cross-contamination. Cross contact is the

What is Cross-Contamination?Cross-Contaimination is the transmission of pathogens to food. One way to prevent Cross-Contamination is by practicing good personal hygiene, for example, washing our hands before we step into the kitchen to prepare food. Also, another method is by washing our hands after touching any part of our body (your face, ears, nose, mouth,

Always remove your meat from the freezer the day before and just put it in the refrigerator, until it thaws, and should be ready by the next day in the morning. *Safety tip to avoid cross contamination, always put your meat in a bowl or a container and leave it on the bottom shelf in

There are different types of food contamination: Biological Hazards: they are tiny life forms that cannot be seen or tasted or felt, examplesbacteria, viruses, Parasites and Fungi. Chemical Hazard: Chemicals on your operations may contaminate food, examples, cleaners,sanitizers, polishes and machine lubricants. Physical Hazards: Objects can get into food including naturally like bones, glass, fruit

Always make sure to use a food thermometer when cooking meat, poultry, fish and eggs, tocheck if meats are perfectly cooked. Verify that food reaches an adequate minimum internal temperature, thereby preventingfoodborne illness, safe internal temperatures: Poultry, stuffed meats 165 F Ground meat, injected meat, ground seafood, shell eggs thatwill be hot held for service

It is necessary to know well the characteristics of food, use all the senses for deciding. Frompurchase to consumption, it should be a permanent practice that increasingly generatesgreater skill in the process of classifying what and how to select them both for thepreparation and when enjoying an exquisite menu. When selecting meats, you should see

Personal hygiene is especially important in food preparation to avoid contamination of food,utensils, kitchen equipment such as oven handles, or refrigerators. That is why it is advisable to wash your hands every time you leave the kitchen, or touch anobject that are not for cooking, such as cell phones, cigarette packages or the face oranother