The Wild and Wacky World of Cheffy Somewhere in the Hills of South Carolina June 2001 Food and Sanitation Not a lot of rambling, right to the info...this might be a long one...In this issue I am getting out of the formalities of talking semi-professionally and educated, I am writing this one like I talk, have a lot to say, a lot of info to give and am writing like I know best...from the heart of your dear ol' Cheffy-boy...I have received quite a few emails concerning food and sanitation thus this newsletter...I will follow up this newsletter with a recipe newsletter within the next week or so, if you have some recipes that you want me to try to be included in the newsletter just send me an email. Home versus the work place I am by no means your cleanest guy in the neighborhood, partly from being single, and partly from being lazy...LOL...but there are some things that I do want to convey because being safe in your home is just as important as being safe in a commercial kitchen. Although at home I am somewhat lax about food sanitation, it is one of the most important things in my work environment. Clean versus Sanitized What is the difference between being clean and being sanitized?? Being clean is a state, just as being sanitized is...I can clean a counter, I can clean a cast iron skillet, I can clean my stove top, but does my cleaning these things stop bacteria from growing??? Absolutely not!!! Being sanitized can only occur by using a chemical that is going to stop bacterial growth. Now this can be as simple as washing your hands after you smoke, touch a contaminated surface, go to the bathroom, brush the hair out of your face...bacteria and germs in general are not happy unless they are multiplying, and when you take the time to sanitize your areas and your body, you are making these germs unhappy individuals...and that is exactly what they are is individuals until the handler (meaning us) gives the bacteria and other germs room and a reason to migrate and multiply. There are three major factors to consider in sanitation. 1) Food- it's safe condition, preparation, and storage 2) People- The sanitation of the people preparing and serving the food as well as those consuming it. 3) Facilities- Is the food prepared in a safe environment? Is it served in a safe manner? Without going into details about certain foodborne anomalies such as salmonella and botulism (because that would be another story altogether), I want to explain a little bit about bacteria growth, which effects both salmonella and botulism. Bacteria grows between certain temperatures rapidly. There are many foods that fit into this category, but the basic rule of thumb is any protein...meat, poultry, wild game, boiled or baked potatoes, soy-based products; any dairy...shelled eggs, milks, cheeses, curds, butter...the list could go on and on.... The general gist of what I am trying to say is this. Bacteria survives and grows between 45 and 140 degrees Fahrenheit, Between 60 and 120 degrees, bacteria goes crazy...sometimes multiplying 6 or 7 times its normal growth and right around 99-101 degrees it goes ballistic... There are a lot of things to consider as far as food sanitation is concerned and I will address a bunch of these at chefmikesworld in the near future, but for the sake of all of us I am going to spare this info and just get down to more specific details that we can use at home... Bleach... One of the most common products available to the homebody is one of the more effective ways to sanitize your housewares. Bleach anything you question and rinse it off in the hottest water you can produce. I especially recommend this with cutting boards and kitchen utensils that have touched chicken or seafood, using an anti-bacterial soap or gloves when handling either of these or other foods that are considered to be potentially hazardous and always be alert and beware of food products, they can be very dangerous if not handled properly. The rule of thumb for making a sanitizing solution with bleach and water is one tablespoon of bleach per gallon of water. When do I throw something out...? If it moves...chuck it... ha-ha (unless it's grits...ha ha...they are supposed to move...**Cheffy says as he is laughing out loud**) Read labels, expiration dates and don't take chances. Some helpful hints are: Watch you dairy products. Check out the expiration dates. Most dairy is good for 3-5 days beyond the expiration date. I have gotten a lot of emails about using eggs and not being sure about them. Here are some things that I do to make sure that I am using fresh eggs. When I buy eggs, I pull eggs from the very back of the shelf. Grocery stores rotate their stock putting the older product in front. You will often see someone looking to see if the eggs are cracked, but not too many check the dates. If you have eggs that have been in the fridge and you need to use an egg yolk for a frosting or some type of emulsion sauce that calls for fresh egg yolks, my advice is to take an egg and put it in a cup of cold water, making sure the egg is covered entirely. The egg is porous, allowing air in and carbon monoxide out. So what happens is that the longer the egg has the opportunity to absorb oxygen the larger the air pocket will be within the shell. I put the egg in the water, if the egg lays on its side, it is a relatively safe bet that your egg is pretty fresh and safe. If it stands on edge with either tip raising up, this means that it has a good amount of air in it and is not as fresh. This does not mean that the egg is bad by no means, it just means that it is not as fresh. If it does stand on end, I will crack the egg open and examine the egg white. If the egg white has any cloudiness to it at all I chuck it. I want a clear egg white. Going with this thought. I do not use any egg based product that has been brought to room temperature from a cold state. If it attained room temp that means that it has been setting out a while, thus remaining in the danger zone for some time. I am talking about things like hollandaise, mayonaisse, some salad dressings, etc. If it is a freshly opened jar of mayonaisse or salad dressing that is an exception to the rule, as long as they were already at room temperature before being opened. Buying meats, poultry and seafood This can be tricky. For the most part, your larger supermarkets are pretty good about maintaining a safe environment. Although Cheffy did get someone in trouble at our local supermarket not too long ago. The meat cutter cut up some chicken for another customer, didn't wear any gloves and then without washing his hands came out to help me...I asked him if he disliked the gloves and he gave me a smart ass answer ("Yeah, I wear 'em when I can") Needless to say I went to another supermarket and notified his boss before I left...was kinda ticked. But anyway...I am just making a point, you need to be aware of things that cause bacteria to multiply and someone that deals with meats, seafood and poultry are the largest carriers if they are not religious about being sanitation minded. Read Labels...I have been to some places where they change the labelings on the package. If you pick up a pack of meat, seafood or poultry and there is more than one label on it (unless they are two separate labels) don't buy it. Some places will stick a label over another one to maintain a longer shelf life. This is illegal. They may put another label on the package, but it must not cover up the vital info on the original label. If you ever witness this please call your local DHEC office and report them, the worse case scenario is that someone can be hurt or killed by someone afraid to throw out a two dollar piece of meat or seafood. Mark down corner... Most supermarkets have them, once the meats reach an expiration date they are allowed to put them in a separate corner for quick sale but this must not exceed 48 hours of the original expiration date. Never...(and Cheffy means NEVER) buy any seafood or poultry from the mark down corner, it is only asking for potential hazards. Riggy and the Germ... A chef friend of mine from Panama City, Fla wrote a paper on the life of bacteria through the eyes of a germ that is comical in one sense yet very eye opening while attending culinary school. Riggy is working with Cheffy on one of his major projects and I really liked this paper He said it was ok if I included it in this newsletter. http://us.f1.yahoofs.com/msgr/riggy001/.tmp/germ.doc Aloha Well, that is enough rambling for this issue. Like I mentioned in the beginning of the newsletter I will send out a newsletter with just recipes within the next week or so. As always I encourage all to send your questions, comments etc. would love to hear what you have to say... May Peace and Serenity find its way into your day today and everyday Peace, Hugs and Cookies, Cheffy
Thursday, December 24, 2009
Food Sanitation At Home
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