As with all sauces the biggest danger is temperature. Your stock will be well over 160 degrees when it is finished cooking, you must be able to cool it to 40 degrees with in four hours. You can do this by allowing to cool in shallow pans in the refrigerator or freezer or my using an Ice stir or wand, which are sold in most cooking stores.
The main contamination threats when preparing meats include:
Dirty hands, cross contamination between foods, and storing food improperly.
cross contamination with uncooked meats which is why you should always store uncooked meats on the bottom shelf then any blood cant drip onto anything else
Describe the main contamination threats when cooking soups and sauces
Make sure the place will
food handlers not washing their hands or utensils and incorrect temperatures of storing
When preparing or cooking food contamination refers to the introduction of some unwanted substance (chemical, biological, animal or germs etc.) into what is being prepared.
Cooking is defined as preparing food. Grilling is a way of preparing food. So it is cooking.
Yes, by cooking and preparing food you are making food techinically. They pretty much are interelated.
Cooking to safe temperatures will inactivate any bacterial contamination that was present.
cleaning, cooking, chilling, cross-contamination;)
Cooking to safe temperatures will inactivate any bacterial contamination that was present.
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Handicrafts for preparing and cooking food can be made out of homemade salt dough. Handicrafts can include bowls, plates, and utensils.
Other fast food restaurantsLaw suitesStock market crashesFood contamination
cooking, chilling, cross contamination and clenliness
e.coli