How to protect food from contamination?

We have to follow some steps to protect food from contamination:

1. Keep food covered whenever possible.
2. Only handle food using tongs plates and trays.
3. Separate raw from high risk foods at all times.
4. Prevent insects animals birds entering food room or touching food.
5. Store food in tightly lidded rodent proof containers.
6. Maintain the highest standards of personal hygiene all the times.
7. Remove until or waste food promptly and keep apart from high risk food.
8. Keep food and equipment off the floor.
9. Ensure that Liquid from thawed frozen meat poultry does not come into contact with high risk food or food surfaces.
10. Use correct cleaning and disinfected procedures .
11. Don't use unsuitable defective or dirty equipment, dirty wiping cloths.

Basic Hygiene

Objective:- After completing this unit you should be able to:

1. State wat basic food hygiene is and what it hopes to achieve.
2. Identify the safe methods storing, handling and serving food and beverage product.
3. Explain the standard of basic hygiene required by food handlers and the need to adopt hygiene practices in all food handling.

ACITVITIES/INFORMATION

The standards of basic hygiene covered during the session will apply to all personal with in the industry.

Remember that maintaining the good hygiene practices in all work  activities will be reflected in the overall hygiene standards of the establishment.

Everybody within the food business is responsible for upholding basic hygiene standards. In particular staff are responsible for:

• Keeping food free from contamination during it's storage, preparation,  cooking and service and,
• Maintaining premises and equipment in a clean condition.

Top 10 reasons for food poisoning

1. Food prepared too far in advance and stored at room temperatures i.e. not under refrigeration.
2. Cooling food too slowly prior to refrigeration
3. Not reheating food to high enough temperature to destroy food poisoning bacteria.
4. The use of cooked foods contaminated with food poisoning bacteria.\
5. Undercooking
6. Not thawing frozen poultry for sufficient time.
7. Cross contamination from raw to cooked food.
8. Storing hot food at too low a temperature.
9. Contamination from infected food handlers.
10. Re-use and reheating of leftover food items.

Aloo chat

Ingredient
Potato - 200 gm
5 chops - 75 gm
Curd - 30 ml
Oil - 15 ml
Black salt - to taste
Rogani mirch - ½ tea spoon
Lemon juice - tea spoon
Tamarind pulp 5 gm

Method
• Boil potato and cut in to ½-½ inch dice,
• Whisk the curd well,
• Mixed all the ingredient,

Aloo dum Panjabi

Ingredient
Potato(medium size) 4-6 nos.
5 chops 50-75 gm
Chopped mushroom 15 gm
Chopped dry nuts 10 gm
Cumin powder ½ tea spoon
Coriander powder ½ tea spoon
Garam masala ½ tea spoon
Red chilly powder ½ tea spoon
For the batler
Basen 175 gm
Flour 25 gm
Egg 1 nos.
Salt to taste

Method
• peel the potato and make hollow(like a barrel) inside with the help of peeler or scoper and blanch,
• mean while boil the hollow potato and reserve,
• make 5 chop readymix with powder masala, chopped nuts and mushroom,
• fill the mixture inside the boiled hollow potato and deep into the batler and deep fry until the golden brown and cooked well.
• Place the fried potato in serving dish and pour a makhani gravy.

Veg. Kofta

Ingredient
Mixed veg 150 gm
Potato 150 gm
5 chops 75 gm
Chopped mushroom 75 gm
Spices
Cumin powder 5 gm
Coriander powder 5 gm
Garam masala 5 gm
Chilly powder 2.5gm
Salt to taste

Method
• Cut the veg. into julienne, blanch and chopped fine,
• Boil the potato and mash it,
• Mix all the entire ingredients in a bowl and make ball(kofta) barrel shape.
• Deep fry it and keep a side,
Note:- Mixed with required gravy eg.
1. curry gravy+kofta=veg. kofta curry
2. makhani gravy+kofta=veg. kofta makhani
3. white gravy+kofta=veg. kofta malai
4. masala gravy+kofta=veg. kofta masala
5. pasanda gravy+kofta=veg. kofta pasanda etc.

Fish Amritsan

Ingredient
Darne of fish 400-600 gm
Basen 100 gm
Ajwain seed 5 gm
Lemon juice 15 ml
Garlic and ginger paste 15 gm
Salt 5 gm
Egg whole 1 nos.
Oil for deep frying 500-700 ml
Orange red color few drops
Lemon wedge 1 nos.
Slide garnish as required

Method
• Marinade the fish firstly with garlic and ginger paste, lemon juice and salt,
• Coat fish with basen batler,
• Deep fry until cooked well.

Suzi ko Haluwa

Ingredient
Suzi 50 gm
Water 250 ml
Sugar 50 gm
Khada masala 5 gm
Ghee 75 gm
Dry nuts 25 gm

Method
• Boil the water adding with khada masala and sugar for few minute then drain khada masala,
• Take a heavy button pan add ghee and suzi, stir until suzi change into golden brown color,
• Add sugar water simmer until thick,
• Place on serving dish and garnish with 25 gm dry nuts.