I was amazed at what I learned this past summer in my Food Sanitation for Food Professionals course. After receiving my state certification for Food Protection Management, I’ve realized that this is information that EVERY home cook should know. I have developed a course for home cooks dealing with applicable food sanitation topics. I am still working on providing a video series for my long distance friends who may interested, but the dates and pricing for any in-home courses will be announced soon. Here’s a teaser:
Introduction to the course:
Food sanitation may sound boring or something that should be left in the hands of professionals, but nothing could be further from the truth! As a home cook you are often concerned about the health and safety of your family. You spend time and money to learn about nutrition and what to feed your family. Did you know that how you store, prepare, and serve the food your family eats is just as important? Your family eats at home more than any other place, and every meal provides an opportunity for you to nurture your family – or potentially harm them. In this course we’ll talk about how to ensure that you are buying quality ingredients, storing, thawing, cooking, reheating, and sanitizing properly.
For those of you who may be skeptical about the importance of food sanitation, let me tell you that no one was more skeptical than I! I am a natural-minded person who avoids prescription medicine, mainstream lotions and soaps, and harsh chemical cleaners. This course is not about buying into the FDA or USDA or bleaching everything in sight. It is about educating yourself to the potential dangers in food and how to prevent foodborne illness in your family. With this knowledge you can make educated decisions and protect your family to the best of your ability.
Foodborne Illness, aka food poisoning. Just the phrase can give you the chills as you remember that incident one time at the one hole-in-the-wall Mexican food joint. We all can think of times when someone we know has gotten violently ill off of poorly prepared food. As the primary food preparer in your home, you are responsible for making sure that foodborne illness doesn’t happen in your own kitchen. And if you have small children, elderly people, or people with compromised immune systems in your home? This is even more essential information to obtain and implement. Those populations are particularly sensitive to getting a foodborne illness – it’s your job to protect them.
The Type of Applicable Information You’ll Receive from the Course:
Bacteria love warmth, moisture, and food high in protein or carbohydrates. They grow particularly fast in these types of food. This doesn’t just apply to meat or poultry, cooked plant based foods are at a high risk for food borne illness. That means cooked rice, beans, and baked potatoes. I was shocked when I learned this! I am certainly guilty of leaving baked potatoes out, still wrapped in foil but not refrigerated immediately. Or of leaving cooked rice in the pot on the counter before putting it away later in the evening. Leaving these types of food out of a refrigerated environment can lead to some serious illnesses. Especially baked potatoes — under the right (or wrong, in this case!) circumstances they can cause blindness and death. Yikes! Are you sure that you are handling your food correctly?