Foodborne illnesses are very common around the holidays or at summer picnics. A lot of people are unaware of the proper way to thaw, prepare, cool and reheat food. Food safety isn’t only important in a restaurant, in fact many cases of foodborne illnesses are caused by unsafe practices at home.
Describe in detail, how to safely prepare and serve a typical holiday dinner, picnic or party menu for your family and friends. It can be a buffet or a sit down dinner.
You must describe the steps you take, from purchase to serving, in detail, for at least three items you will be serving.
Do not go through the recipes – but touch on the prep for each dish…and focus on safe food preparation and serving. Describe how you avoid contaminating each dish. If there are food allergies in your family, be sure to explain how to avoid cross contamination of that allergen and keep that person safe from a reaction. Be cognizant of each step you go through.
Here is the twist. Just as in the week 2 discussion presented, you must include ONE incorrect step. Try not to be blatant about the error, but it should be an error that could cause the food you are preparing to be unsafe.
Use outside sources to support the steps you are taking – explain why you must take certain precautions and why – using valid food safety resources.