CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey.

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CHAPTER On Cooking A Textbook of Culinary Fundamentals Fifth Edition Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Food Safety and Sanitation 2

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.1 Bacteria can be classified by shape: Rods are short, tubular structures; cocci are discs, some of which form clusters; and spirilla are corkscrews.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.2 One bacterium divides into two; the two bacteria each divide, creating four; the four become 16 and so on. It takes only a very short time for one bacterium to produce millions more.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.3 The temperature danger zone.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.4 Bacterial growth curve.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 1. Using hot water (100°F/38°C), wet hands and forearms.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 2. Apply an antibacterial soap.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 3. Rub hands and arms briskly with soapy lather for at least 20 seconds.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 4. Scrub between fingers and clean nails with a clean nail brush.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 5. Rinse thoroughly under hot running water. Reapply soap and scrub hands and forearms for another 5–10 seconds. Rinse again.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel PROCEDURE FOR PROPER HAND WASHING 6. Dry hands and arms with a single-use towel, using the towel to turn off the water. Discard the towel in a trash receptacle.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.5 The three-compartment sink procedure—scrape, spray, wash, rinse, sanitize and air-dry each item.

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel HACCP SYSTEMS

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel TABLE 2.3 (continued) HACCP ANALYSIS—THE FLOW OF FOOD

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel Figure 2.6 A recipe showing critical control points (CCPs).

Copyright ©2011, ©2007, ©2003 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Cooking: A Textbook of Culinary Fundamentals, Fifth Edition Sarah R. Labensky Alan M. Hause Priscilla A. Martel STORAGE AND FOOD LABELING Sample of a label used to identify and date foods after preparation

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