Most people that have never cooked or worked with food for a living do not understand how important temperature control is to food prep. Safety in restaurants starts with making sure that temperature control is understood by every member of their staff. If a restaurant fails to keep certain food items chilled, they can spoil and become hazardous. Similarly, failure to keep up and kill bacteria when preparing food items is a problem that is common in the restaurant business.
This is why food handling certificate exists. Holding a certificate of food safety tells employers that you are ready to take the job seriously. A basic food handling certificate can qualify you to work as a member of the kitchen staff at a restaurant or in a large industrial kitchen. You can also pursue a higher food and safety certificate that focuses on unique food prep or handling requirements. This includes working with sushi and other raw ingredients, specialized preparation methods and more. Food safety certification online is considered acceptable by most restaurants today. In other words, you can earn your food safety certification through a website and then look for a job.
As a food handling employee, you should know that bacteria goes dormant at 32 degrees Fahrenheit or below. You should also know that bacteria gets killed a 145 degrees Fahrenheit. You will be expected to appreciate that eating or drinking in the kitchen is not allowed. Is seen as a health code violation, since you might spill or otherwise corrupt ingredients in the kitchen. This is why employee break rooms are designated areas for eating at restaurants.
Pregnant women and children are two demographics with particular concern regarding foodborne illnesses. They have a harder time fighting off such problems as E. coli strains, even though most strains are harmless. During food safety certification education, you will learn about other specific foodborne illnesses that must be addressed by commercial kitchen staff.
It also helps to understand the specific roles in a restaurant or commercial kitchen. Prep cooks are responsible for making sure ingredients are ready to be used on the kitchen line. Line cooks use deep fryers, cutting boards, pans, pots and other utensils to prepare dishes to order for customers. Both must have food safety certification of some kind. Specific food safety certification concerns for prep cooks include always checking ingredients before storing them, while line cooks focus mostly on keeping their station clean.
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