Professional Documents
Culture Documents
By
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Cleaning Washcloths For Christmas
Keeping your kitchen clean is essential to keeping food
safe
Wash kitchen cloths and sponges regularly and leave
them to dry before using them again
Use different cloths for different jobs
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How To Wash Hands When Preparing The
Christmas Dinner?
How to wash hands?
Wash hands and forearm with soap and warm water
for at least 20 sec
Rinse thoroughly and dry with disposable single-use
paper towel
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Use Of Gloves To Prevent Cross-
Contamination
Hands should be washed before gloves are put on
and after they are taken off
Gloves protect against cross-contamination
Plastic single use gloves are used for one task only
such as working with raw meat or poultry
Discard gloves when soiled or damaged
Change gloves when interruptions occur during food
preparation
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Buying Food For Christmas
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Storing Food For Christmas
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Defrosting Food For The Christmas Dinner
Defrosting
All meat and meat products should be defrosted
thoroughly in the fridge, allowing 24 h for every 4-5
lbs of weight
Meat and meat products when fully defrosted should
be stored in the fridge if not used immediately
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Precautions Taken When Gutting Fresh
Poultry
Handle and remove the internal organs well away
from other foods to avoid contamination
Use disposable cloths, paper towels and disposable
gloves whenever possible
The guts should be removed carefully from the rear
of the bird and heart from the neck
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Precautions Taken When Gutting Fresh
Poultry (Cont’d)
Avoid rupturing the intestines and spilling the
contents of the gut
Keep work surfaces and equipment clean and dry
during use
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Precautions Taken After Gutting Fresh
Poultry
Wash poultry carefully as to avoid splashing that may
cause bacteria to spread around the kitchen
Dispose internal organs and any other inedible material
carefully in a waste bin
Wash utensils and work surfaces thoroughly in warm
soapy water after use, if possible, disinfect them
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Internal Cooked Temperature Guide For
Poultry
Ground chicken, turkey 74 ºC
Whole chicken,turkey
Medium, unstuffed 77 ºC
Well done 82 ºC
With stuffing 82 ºC
Poultry breasts, roasts 82 ºC
Thighs, wings cook until juices run clear
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Internal Cooked Temperature Guide For
Fresh Pork & Ham
Medium done fresh pork 71 ºC
Well done pork 77 ºC
Ham 71 ºC
Fresh, raw (leg) 71 ºC
Fully cooked, to reheat 60 ºC
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Internal Cooked Temperature Guide For Fresh
Beef, Veal & Lamb
Ground meat e.g. hamburger 71 ºC
Roasts and steaks
Medium rare 63 ºC
Medium 71 ºC
Well done 77 ºC
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Preparing The Christmas Dinner
Cooking
Foods should be prepared close as possible to eating time
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Preparing The Christmas Dinner (Cont’d)
Cooking
If stuffing is cooked inside the bird, stuff just the
neck region and not the entire bird
Allow extra time for cooking taking into
consideration the extra weight of the stuffing
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Dealing With Leftovers After The Christmas
Dinner
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Transporting Food Safely
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Common Foodborne Bacteria
Associated With Improperly Prepared
Christmas Food
Salmonella
Staphyloccus aureus
Listeria monocytogenes
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Common Foodborne Bacteria Associated
With Improperly Prepared Christmas Food
(Cont’d)
Campylobacter jejuni
Clostridium botulinum
Shigella
Echerichia coli 0157:H7
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Keeping The 4 C’s For Christmas
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Thank You!
Dr. Deryck D. Pattron
FDI, Ministry of Health
Trinidad, West Indies
Email: ddpattron@tstt.net.tt
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