Food safety

If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses.1_____________________ The temperature range from 5°C to 57°C (41°F to 135°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it.

2________________________. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it shouldn't be left on the side or in a blast chiller (an appliance used to quickly cool food) for more than 90 minutes.

3____________________________________ Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria. This has been debated, and some research have shown wooden boards are far better. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner, or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.

4_______________________________________. The most important part of knife safety is to make sure your knife is sharp. It is easier to be cut with a dull knife, because more pressure must be applied to make a cut. Also, passing knives to a co-worker can become dangerous. When passing a knife to any other person in the kitchen, place the knife down on a flat, sanitized surface, and let the other person pick it up by the handle. This is the safest way to pass a knife to another person. The last knife hazard is for the person washing dishes. When finished with a knife, it is important that the dishwasher is aware that a knife is there. If the knife is placed in soapy water, it could be potentially dangerous, because someone unaware of the knife could reach in, and get cut. Always make sure the dishwasher knows about sharp objects, or, if possible, wash, dry, and store the knife by yourself. By following these rules, knife hazards will be limited, and you will be more safe in the kitchen.

II. Read the text once again and answer the questions:

1. What does the effect of heat depend on?

2. What are the rules of keeping of meat, poultry, dairy products, and other prepared food?

3. What cutting boards are less hazardous: wooden or plastic ones?

4. What rules should a kitchen worker follow when using knives?

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