Paul Prudhomme is one of the best-known chefs in the world with his distinctive brand of Cajun and Creole cooking. He is also a

best-selling author having written seven diverse cookbooks. As a teacher, Chef Paul has given lectures and seminars all over the world on food-related topics.

Moxie Media is very pleased to feature Chef Paul in the foreword and closing of Safe Food Handling in the Galley.

Having worked nearly half a century in the food service industry, including working offshore as a cook early in his career, Chef Paul is very much aware of the precautions one must take while preparing food in the galley in order to prevent food borne illness. As he states in the program, " The real challenge to preparing a safe and fulfilling meal begins with proper hygiene and a commitment to safeguarding our food supply."

The National Center for Health Statistics estimates that between 6.5 million to 33 million cases of food borne illness occur in the United States each year. Worldwide, the numbers grow to staggering proportions.

Foodborne illness often shows itself with flu-like symptoms such as nausea, vomiting, diarrhea, or fever. As many as 9,000 people in the United States alone, die yearly.

This video presentation is designed for both small and large maritime vessels and installations, to educate food service personnel and crew members on safe food handling procedures in order to prevent foodborne illness.

Food preparers will learn the possible hazards of potentially dangerous foods such as eggs, poultry, meats, raw vegetables and fruits and how to handle these products so that pathogens are minimized or inactivated.

Moxie Media has based the material in this program on the Hazard Analysis Critical Control Point guidelines, also referred to as HACCP, which are being used by the United States government and international food industries to isolate and eliminate food borne hazards.

PURCHASING

• Canned foods should be free of all dents, cracks or bulging lids and stored in a cool, clean dry place.
• When handling food supplies keep meat, poultry and seafood items separate from other food items and refrigerate as soon as possible after purchase.
• Place ground meats in cooler or freezer immediately after processing, purchase or delivery.
• When frozen foods are purchased make sure they are frozen rock solid.
• Always check the expiration date on perishable products.

PREPARING

• Clean clothes, along with hair restraints, should be worn in the galley whenever possible to help prevent the spread of bacteria.
• Hands should be washed after using the toilet, touching any bare parts of the body, coughing or sneezing, touching raw meat, poultry, fish or eggs, using tobacco, eating or drinking, handling soiled utensils, working with any chemicals and after changing food tasks such as working with vegetables and then switching to raw meats.
• Wash all raw vegetables thoroughly and keep them separate from any meat or poultry items.
• Marinate or thaw meat in the refrigerator so that bacteria do not have a chance to grow.
• Never leave food out of the refrigerator over two hours.
• Above 80°F or 26°C food should not be left out longer than an hour· After chopping meat or vegetables always wash and sanitize counter tops and cutting boards.
• Cookware, utensils and processing equipment should be cleaned and sanitized before they are used with another food item.

• Internal temperatures of 160º F to 212º F or 71º C to 100º C, should be reached in baking, roasting, frying and boiling to destroy bacteria that can cause illness.
• Use a meat thermometer to check several spots throughout a meat product to assure a safe internal temperature has been reached.
• Eggs should be cooked thoroughly, the yolk and the whites firm not runny.
• Never refrigerate partially cooked products to later finish cooking them on the grill or in the oven.
• After cooking hamburgers, keep them hot at 140 F or higher while serving.
• Never refreeze thawed ground beef.

SERVING

• Food should always be served on clean plates with clean utensils.
• Always wash your hands before serving food to prevent the transfer of contamination.
• Hair restraints should be worn while serving. Use separate serving utensils for each food item.
• Never put cooked food in a container that has previously held raw products.
• Hot food in warming trays should be kept at a constant temperature of 140º F or 60º C. 
• Cold foods, such as salad bar items, should stay below 40º F or 5º C.

STORING Before putting away leftovers wash your hands and use clean utensils. Date leftovers so they can be used within a safe period of time (usually two to three days) When storing products, rotate the boxes so that the "first in, first out" inventory method is applied. Leftovers must be put in shallow containers for quick cooling and refrigerated within two hours  Make sure refrigerator settings are maintained at 40º F or 5° C or lower and freezers at 0º F or –17º C.  Never taste test a leftover, if in doubt, throw it out!   Reheat leftovers to at least 165º F or 73º C. or until hot and steamy. In microwave ovens, cover food and rotate so it heats evenly. When putting raw meats or poultry in the refrigerator place them on the bottom shelf below all ready to eat items  Check storage areas periodically for any signs of rodent infestation.

Facilitator’s Notes:

• Ask participants if they or anyone they know have ever experienced a foodborne illness.
• Discuss some of the safety points in food preparation. Hands should be washed after what activities?
• Hands should be washed after what activities?
• Discuss the recommended internal cooking temperatures for meat.
• What is the storage policy for leftovers at your company?

User’s Review Questions:

1. Why are we more susceptible to foodborne illness now than we have been in the past?
2. Why is it important for food preparers to have a regular medical examination?
3. The HACCP principals outline what six major control points? 
4. Food of animal origin like eggs, poultry and meats can be considered hazardous foods. True or False    
5. Salmonella and E.Coli are most likely to be found in what food product? 
6. Leftovers should be thrown out after how many days?   
7. Is it safe to thaw or marinate meat   outside the refrigerator?    
8. How often should a cutting board be sanitized?
9. What minimal sustained internal temperature at a minimum must be reached while cooking to destroy most bacteria?
10. Why is it important to use a meat thermometer?  
11. Is it safe to refrigerate partially cooked products? Yes or No
12. What are five tasks to remember in storing and keeping leftovers safe?

* Answers can be found by reviewing both video program and written guide.

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