Quantity food preparation is a part of a food service worker course these days. It is the practice of cooking a large portion of food for a massive group of people. It is used in catering, healthcare, residential living facilities, and religious places.
Proper planning is mandatory for Organizing a successful and safe quantity food preparation event. It needs effective food safety, food preparation and storage, cooking, temperature control, serving, cooling and leftover food to organize a successful quantity food preparation event.
It will help you prepare food that is safe for you and everyone else eating it. The Federal Government of Canada wants you to take certain things if you are involved in quantity food preparation.
Food Servicer Worker Course Can Help You Learn About It:
The things you are going to learn are simple things. But their impact is significant. Take a look below:
- Planning:
A food service worker certification teaches the value of effective planning needed to ensure safe quantity food preparation. You need to consider a couple of things for it:
- The storage space event location offers.
- The storage space event location for refrigeration and freezing.
- The food to be cooked.
- Food cooking methods or practices.
- The way raw or cooked food will be transported.
- The availability of running water or containers of drinking water.
- Quantity Food Preparation And Storage:
Effective food preparation and storage planning in advance is mandatory to prevent bacterial growth to prevent food-borne illnesses. Mentioned below are some things that can help you ensure a safe quantity of food preparation and storage:
- Always wash your hands for at least twenty seconds with soap and lukewarm water under the following conditions:
- Before, after, and between handling various food types.
- After you have used the bathroom.
- After you have changed your diapers.
- After you have handled money and pets.
- You must value cleaning and sanitizing all work surfaces, including food thermometers.
- Value using a separate cutting board for raw meat and another for food items ready-to-eat.
- Always store foods in closed containers.
- Never mix raw meat, poultry, seafood, eggs, and ready-to-eat foods.
You will learn the value of these quantity food preparation and storage practices once you enroll in a food preparation course of your choice.
- Avoiding The Danger Zone:
Never cross the danger zone. The danger zone for high risk foods is between 4° - 60°C (40° - 140°F). Always value keeping high risk foods out of the danger zone. It will help keep food safe and prevent bacterial growth. Implement the following tips for it:
- Try to keep hot food 60°C (140°F) or a little higher before it is served.
- Use the following to keep food hot:
- Chafing dishes.
- Preheated steam tables.
- Warming trays.
- Cold food must be kept at 4°C (40°F) in the fridge. Alternatively, you can keep food on ice until served.
A food service worker course is the best way to learn about it in detail.
- Cooking:
We suggest you adopt standard cooking practices for it. For example:
- Always cook small portions of food at a time.
- Try to cook food evenly and thoroughly.
- Value cooking food to safe cooking temperatures.
- Check the internal cooking temperature of the following food items using a food thermometer:
- Meat.
- Poultry.
- Waterfowl.
- Fish.
A food service worker certification course in Canada can help you learn in detail about it.
All things cannot be explained in a single post. There are some things that you will need to learn about. Things to keep in mind for quantity food preparation serving, cooling, and leftover food will be explained to you through our future post. We are BITTS International Career College. We offer the best food service worker certificate course for those who want to build a rewarding career in the Canadian food industry or begin a food business or brand. Visit our official website for more information about the course.
