We Have Been Studying The Flow Of Food Through An Operation

We Have Been Studying The Flow Of Food Through An Operation The Last

We have been studying the flow of food through an operation. The last two weeks, we've focused on Storage, Preparation and Service. This week, you will be preparing an infographic that depicts the preparation of a potentially hazardous food item that is considered to be a TCS food (Food that requires time and temperature control for safety) and must be animal origin. So basically - choose a piece of beef, chicken, pork, etc. and explain how to remove that from storage, prepare it safely, and plate it for service. This infographic is something that could be used as an industry aid for your cooks to follow in a commercial kitchen.

In the infographic, describe how to prepare that meat safely - from storage (where is it stored, at what temperature, where in relation to other items) to preparation (how are you avoiding cross contamination, what utensils are used) to service (plating and handoff to servers is fine). Within your infographic, you must identify TWO hazards/risks and how to avoid/mitigate them. you can use powerpoint for this assignment.

Paper For Above instruction

Introduction

Ensuring the safety of animal-origin, time-temperature control for safety (TCS) foods is a fundamental aspect of food safety management in commercial kitchens. Proper handling of meat from storage through preparation to service minimizes risks of foodborne illnesses. This paper describes a detailed process for preparing a piece of chicken safely, highlighting critical safety steps and identifying potential hazards along the way. An effective infographic will visually communicate this process, serving as a practical guide for kitchen staff.

Storage

The first step in ensuring food safety begins in storage. Fresh chicken should be stored in a refrigerator at 41°F (5°C) or below, maintaining a cold chain that inhibits bacterial growth (USDA, 2022). The chicken must be stored on the bottom shelf or in a designated raw meat drawer, separate from ready-to-eat foods, to prevent cross-contamination. Packaging should be intact to prevent leaks and contamination, and raw poultry should be stored away from other produce or cooked foods to mitigate risk of cross-contact (FDA, 2017).

Preparation

Before preparation, the chicken should be taken out of storage just prior to cooking. Thawing must be completed safely, preferably in the refrigerator or via a microwave, never at room temperature, which can promote bacterial proliferation (CDC, 2021). During preparation, the use of separate utensils—such as cutting boards, knives, and tongs designated solely for raw poultry—is crucial to prevent cross-contamination from bacteria present on raw meat surfaces.

Hands must be washed thoroughly after handling raw chicken. Surfaces and utensils used for raw poultry must be sanitized with a solution containing at least 70% alcohol or a chlorine bleach solution following the CDC guidelines (CDC, 2021). Additionally, the chicken should be cooked to an internal temperature of 165°F (74°C), verified with a meat thermometer, to assure pathogen destruction. Handling practices should emphasize minimizing contact with other foods and surfaces to mitigate cross-contact risks.

Hazards and Risk Mitigation

Two significant hazards associated with chicken preparation are bacterial cross-contamination and improper cooking temperature. Cross-contamination can occur if raw chicken juices come into contact with cooked or ready-to-eat foods, utensils, or surfaces. This risk can be reduced by strict separation of raw and cooked items, using designated utensils, and frequent sanitization of surfaces (WHO, 2015). The second hazard involves undercooking, which might leave pathogenic bacteria such as Salmonella or Campylobacter alive. Proper cooking to an internal temperature of 165°F ensures destruction of these pathogens (FDA, 2017).

A second risk concerns temperature abuse during holding or plating. Raw or cooked chicken left at unsafe temperatures for too long (above 41°F or above 135°F for hot foods) can foster bacterial growth. Maintaining hot foods at 135°F or higher, and cold foods below 41°F, prevents bacterial proliferation during service (USDA, 2022).

Service

Once chicken is cooked to the appropriate temperature, it should be plated using sanitized utensils and transferred onto clean plates. The plating process should avoid contact with raw or contaminated surfaces. The cooked chicken should be served promptly or maintained at safe holding temperatures until served. For the handoff to servers, the use of appropriate trays or containers that prevent contamination is essential. Gloves or tongs are recommended during plating to avoid direct contact, especially when handling food for multiple customers.

Conclusion

A comprehensive infographic illustrating this process would delineate each step with visual cues and clear safety messaging. By emphasizing safe storage, avoiding cross-contamination during preparation, and ensuring proper cooking temperatures, the risks associated with poultry can be significantly mitigated. Identifying hazards such as cross-contamination and undercooking, and implementing control measures, are vital to ensuring food safety in a commercial kitchen environment. Such an infographic serves as an indispensable tool, promoting best practices and safeguarding public health.

References

• Centers for Disease Control and Prevention (CDC). (2021). Safe Food Handling - Poultry. Retrieved from https://www.cdc.gov/foodsafety/communication/food-safety-education.html
• Food and Drug Administration (FDA). (2017). Food Code 2017. U.S. Department of Health & Human Services.
• United States Department of Agriculture (USDA). (2022). Food Safety and Inspection Service. Safe Storage of Raw Poultry. Retrieved from https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-storage
• World Health Organization (WHO). (2015). Food Safety: Multi-Component Approaches. WHO Press.