Collection of talks by hotel leaders spreading ideas about what is important.
Keeping food safe in kitchen
What will you learn in this video?
Keeping food safe in kitchen is an important responsibility of the chef. Learn how to keep food safe.
Good morning class. We already learnt about the various contamination sources. Does anyone remember them?
We have biological, chemical and physical contamination
Yes, however the bacterial contamination has the most risk as many people can get sick at once, if we do not take care of the food.
Yes both of you are correct. So today, let us look at the bacterial contamination, and learn what these organism need to grow.
Micro organism are not visible to the eyes. But they are everywhere and they grow when they get conditions that favour their growth. Just like us, these bacteria or viruses need food to grow, the temperature must be correct and they need time to multiply.
Yes we already learnt about the potentially hazardous food. Food rich in protein and carbohydrate like chicken, seafood etc
You are absolutely right, The bacteria depends on food that is rich in protein and carbohydrate.
Also the temperature needs to be right. Most organism will grow between 5 degree Celsius to 60 degree Celsius.
This range between 5 degree and 60 degree is called the temperature danger zone.
In most cases cooking food above 60 degree will kill the bacteria. But not in all cases. So we need to be really careful while cooking. But remember, cooling food below 5 does not kill the bacteria. It just slows its growth.
Another important factor is time. Bacteria can double in 20 minutes. So remember every 20 minutes the food remains in the temperature danger zone, the bacteria has doubled
So if i do some basic calculation, within 4 hours there will be enough bacteria to make someone ill.?
Well done Jay. You are absolutely right. in four hours, food can make someone ill. That is why we as chefs need to control time and temperature of the food.
Remember the temperature danger zone, and its importance in keeping food safe.