Sanitation
- Keep hands, face, hair and personal clothing clean. Wash hands frequently
and thoroughly. Employees with nasal discharges or skin infections
should not handle food.
- All equipment and materials used in the thawing, storage, preparation
and serving of turkey must be clean and sanitized to prevent cross-contamination
between raw and cooked food.
- Clean cutting surfaces, knives, pans, cutting equipment and thermometers
frequently and sanitize after each use.
- Store turkey products in their original wrappers and carton. Check
the wrap for tears or perforations. Add protective, moisture and vapor-proof
wrapping, if necessary.
- Use commercial chemical sanitizers or hot water (180ºF) as a final
spray rinse in a mechanical dish machine or immerse equipment in 171ºF
rinse water for 30 seconds.
Storage
Proper storage of turkey is important for food safety. For information, see
the link entitled Storage & Thawing and the
sections in the Preparation chapter called Heating and
Holding.
References
A good reference is "Essentials of Food Safety and Sanitation" by David McSwane,
H.S. D., Nancy Rue, Ph. D., Richard Linton, Ph. D., published by Prentice Hall.
Check Web sites at the following links for additional good general
reference:
National Restaurant Association: http://www.restaurant.org/foodsafety
Government offices can be linked at: http://www.foodsafety.gov
For more information on government regulations regarding food prepared
and served in food service operations, order the Food and Drug Administration
(FDA) Food Code, available from the National Technical Information Service
(Phone: 800-553-6847).
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