In this section, you can access to the latest technical information related to the FUTURE project topic.

Chapter 29 Safe cooking practices and food safety in home kitchen and eating establishment

Cooking is an art and science of preparing food. Modern cooking has been made easy and less time consuming by use of various gadgets. The generic process in preparing any dish include preparation of raw material, cooking per se, hot and cold holding, cooling and storing, serving and reheating of leftover food. It is important to use different chopping boards for different food items to prevent cross contamination. Thawing of frozen items can be done in refrigerator, microwave, and cold water or during cooking. For holding, hot items must be kept hot (>65°C) and cold items kept cold (<5°C). Food items must never be left in temperature danger zone of 50?60°C for more than 4 h. All leftovers when consumed should be reheated at 75°C to prevent any food safety hazard. Special precautions must be taken while handling high-risk foods.

» Author: Joshua F. Cerra

» Reference: Food Supply Safety in India

» Source: ScienceDirect - GPP

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