There are a lot of food safety myths and misinformation that get passed along as gospel.<\/p>\n\n\n\n
Some are passed along generationally, neat tricks that seniors use and are passed along as \u201celderly wisdom.\u201d Other myths are propagated in the workplace as \u201chacks\u201d that only \u201cpros\u201d are aware of.<\/p>\n\n\n\n
(It\u2019s hard to call BS on a head chef who\u2019s been in the business for decades, after all.)<\/p>\n\n\n\n
But watch out! These \u201ctips\u201d are actually putting your customers\u2014and your restaurant\u2014at risk.<\/p>\n\n\n\n
Lots of cooks do this\u2014both professional and amateur. But it\u2019s one of the worst<\/em> things you can do safety-wise.<\/p>\n\n\n\n Meat defrosts unevenly when left to thaw. The inner portions of the meat will still be frozen long after the outside of the meat has reached room temperature, which increases the risk of bacterial growth.<\/p>\n\n\n\n The best option is to thaw the meat in the refrigerator or the microwave, where the temperature change is more controlled.<\/p>\n\n\n\n \u201cGolden brown\u201d and \u201ctoasty\u201d and \u201cbright pink\u201d are adjectives that describe how the food looks, not whether it\u2019s safe to eat.<\/p>\n\n\n\n Never rely on color to judge whether food has been properly cooked. It\u2019s misleading as some parts of the food may still be raw and will cause food illness if consumed.<\/p>\n\n\n\n Always use a food thermometer to check a food\u2019s internal temperature. There are many types of food thermometers available for nearly any type of cooking, so make sure your restaurant has one for every occasion.<\/p>\n\n\n\n Washing your chicken will actually get your patrons sicker than simply popping it into the oven. As you wash the chicken, the water will spray the bacteria to anything in the surrounding area: the sink, the countertop, you, your hands, and other nearby foods, increasing the chance customers will get sick.<\/p>\n\n\n\n Proper cooking temperature is a much more reliable method of sterilizing the food and doesn\u2019t carry the risk of splashing the bacteria all over the room.<\/p>\n\n\n\n Cooking kills most<\/em> bacteria; enough that the food is safe to eat.<\/p>\n\n\n\n As food cools down and hits the food temperature danger zone, the bacteria will start growing again at a faster and faster rate until the food becomes extremely unsafe to eat.<\/p>\n\n\n\n Don\u2019t let food sit below 135\u00b0F\/57\u00b0C. Serve or store it as soon as possible to prevent bacteria growth from starting again.<\/p>\n\n\n\n Restaurant kitchens are a busy place. Orders come in fast, and there\u2019s no time to dilly-dally. So why waste valuable time washing your hands when a quick splash and rinse will do, right?<\/p>\n\n\n\n Wrong!<\/p>\n\n\n\n A quick rinse won\u2019t completely remove the bacteria sticking to your hands\u2014especially if you\u2019ve been handling raw meat. If you\u2019re going to wash, wash your hands completely and with soap. No buts.<\/p>\n\n\n\n Wearing gloves is even worse<\/em> of a danger. Gloves give a false sense of security. Yes, you don\u2019t touch foods with your bare hands, but you also risk cross-contamination if you don\u2019t change your gloves regularly.<\/p>\n","protected":false},"excerpt":{"rendered":" There are a lot of food safety myths and misinformation that get passed along as gospel. Some are passed along generationally, neat tricks that seniors use and are passed along as \u201celderly wisdom.\u201d Other myths are propagated in the workplace as \u201chacks\u201d that only \u201cpros\u201d are aware of. (It\u2019s hard to call BS on a […]<\/p>\n","protected":false},"author":1,"featured_media":241686,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[70,6],"tags":[10],"_links":{"self":[{"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/posts\/241685"}],"collection":[{"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/comments?post=241685"}],"version-history":[{"count":0,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/posts\/241685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/media\/241686"}],"wp:attachment":[{"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/media?parent=241685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/categories?post=241685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/transact-tech.com\/wp-json\/wp\/v2\/tags?post=241685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Cooking by Color<\/strong><\/h2>\n\n\n\n
Always Wash Raw Chicken<\/strong><\/h2>\n\n\n\n
Cooking Kills All Bacteria<\/strong><\/h2>\n\n\n\n
Rinsing is as Good as Washing<\/strong><\/h2>\n\n\n\n