What safe working practices should be followed when preparing, cooking and finishing$basic cold desserts?

Question

help

Answer 1

keep raw food and cooked food seperate, always work cleanly, use correct board, wash fruits if using fresh, use sharp knives, do not run in the kitchen, keep handles of saucepans in. put any thing you are not using in its correct place eg fridge, store

Answer 2

Always, keep the ingredients cold (chilled) wash your hands and cutting board when changing from one ingredient to another.
If your serving a cold dessert such as a jello type, or salad it's nice to chill the plates then serve.

Answer 3

First basic hygene, like washing hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets; or using paper towels or clean cloths to wipe up kitchen surfaces or spills, washing Wash cloths often in the hot cycle of your washing machine; and washing cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.

Then, try to keep cold things cold, or cool them down as fast as you can by placing cold food in containers on ice. Hold cold foods at or below 40 °F. Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container inside a deep pan filled partially with ice to keep food cold.

Food like desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Answer 4

wash your hands frequently make sure product is kept at 41* or colder.