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Check the internal temperature with a meat thermometer in several locations to ensure doneness. If you are keeping it hot, it should maintain at least a 140☏ temperature and if it is cold, it must be kept at or below 40☏.īe sure chicken is cooked completely to eliminate the chance of foodborne illness. If taking cooked chicken to be served at another location, be sure to pack the chicken so it maintains the proper temperatures. Be sure the raw meat does not come in contact with foods that have already been cooked or foods that do not require cooking before being consumed, such as raw vegetables and fruit. Use a different platter and cooking utensils for cooked meat than what was used for the raw meat, unless they have been properly cleaned and dried after exposure to the raw chicken. When cooking and serving chicken, the meat must be handled properly to prevent contamination. In warm weather, be sure your vehicle is air-conditioned or bring a cooler along to store the chicken in while traveling home. After purchasing it should be taken home and refrigerated as soon as possible. It should be placed in a plastic bag to prevent any leakage from contaminating any other foods. Handling: Raw chicken should be purchased just before checking out at the store so it is exposed to unsafe temperatures for as short a time as possible. Cutting boards should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water. Do not use the same cutting board to carve cooked chicken as was used for the raw meat, unless it has been properly washed and dried before using.
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When working with other foods at the same time as preparing and cooking chicken, be sure to use different utensils for each food. This will prevent cross contamination of bacteria from the chicken to other foods. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. Be sure to wash hands thoroughly before and after handling raw chicken. Follow the guidelines below to ensure safety against foodborne illnesses when handling chicken.Ĭleanliness: A clean working environment is essential in the prevention of contamination when working with chicken. Salmonella is a bacteria that can cause foodborne illness and is sometimes found on chicken.
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You cannot see the harmful bacteria on the chicken so you must handle it as if it is present. When working with chicken it is essential that proper handling and storage is used to ensure safety. (Despite what it might look like, it’s not as fresh.Contamination Prevention | Cooking Safety | Proper Storage
#A FOOD WORKER NEEDS TO THAW FROZEN FISH FILLETS PLUS#
Plus it’s often less expensive than the “fresh” fish on ice-which, by the way, was likely previously frozen and thawed anyway. Because it’s flash-frozen at sea or immediately upon coming into port before transit, it doesn’t lose freshness or flavor. Your best bet (as we have told you before) is to buy frozen fish. Your tan is nonexistent and all you want is to get in and out of the grocery store as quickly as possible. Reality: You’re living life in the city or the ‘burbs. When you’re hungry for dinner, you pop by the local seafood market and grab whatever you want because it’s all straight from the ocean, caught earlier that morning.
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Fantasy: You’re living your best life on the Cape, or in Maine, perhaps near the Gulf, spending the day acquiring a dramatic tan line and finishing a murder mystery novel.