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FOOD PREPARATION BEST PRACTICES Core Module #2

Objectives: By the end of this module, you will be able to: • • •

Know the best practices for handling food and why best practices are important Identify strategies to implement best practices with limited resources Choose one best practice and create a SMART goal to start implementing it

Key Information: •

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Importance of Food Preparation Best Practices: o Food safety: Food should be handled in a safe manner while following proper holding temperatures and avoiding cross contamination (especially for ready to eat foods that will not be cooked). o Increases efficiency: Develop strategies to organize the kitchen and prepare foods ahead of time which will ultimately save time. o Increases freshness and longevity of food Review of Best Practices of Meal Prep: Hand Hygiene can prevent some foodborne illnesses. 

Wash hand thoroughly with soap and water: • before handling food • after visiting the restroom • anytime hands become soiled • before using gloves

Purchasing and Receiving Frozen fruits and vegetables contain the same nutrients as fresh produce without the extra sodium that is in canned vegetables

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Common illnesses include Salmonella Typhi, Shigella, Hepatitis A, and Norovirus

Check received foods for signs of damage and proper temperature. Use local vendors or the Bird Creek Farm garden. Consider other “nontraditional” outlets. Use frozen fruits and vegetables instead of canned foods. Buy shelf stable items in bulk.

Preparation 

Get organized and plan to make foods that will take the longest first.

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Prepare like items in bulk for the entire week, make sure to include “use by” and discard dates. Avoid cross contamination.

Storage 

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Maintain produce at recommended temperatures. Refer to the Storing Fresh Produce chart provided. Wash produce before preparation, not before storage. Follow instructions and “use by” dates. Establish a labeling policy for foods made in your facility. Rotate foods using a first in, first out method. In the refrigerator, store produce and ready to eat foods above meats to keep any drippings from falling into ready to eat items.

When possible, make food from scratch which can increase nutritional value and quality.   

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You have more quality control when making foods from scratch. Sodium and added sugar intake can be decreased. Evaluate your resources and time. Consider making partial recipes from scratch if needed.

Advantages and Disadvantages of Cooking From Scratch Advantages Disadvantages Cooking from scratch allows more  Nutrition labels easily provide control of ingredients which can nutrition information while some result in lower sodium and fat content recipes made from scratch do not Allows for recipe modifications when have exact nutrient information per necessary and appropriate serving Foods are fresher and less processed  Requires more labor and experience Convenience foods are often more to cook from scratch expensive than cooking from scratch  Requires more planning

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Additional Resources: “Storing Fresh Produce” chart – gives information on storage temperatures and where produce should be stored “Get Fresh with Fruits and Vegetables” handout – gives information on how long foods can safely be stored “Where Food Goes in The Fridge” infographic – shows the layout of a fridge and gives information on where to store foods in the fridge

This Curriculum Module and Worksheet were prepared by Kaysha Sleet in 2017 on behalf of the Behavioral Nutrition and Physical Activity Laboratory directed by Dr. Susan B. Sisson. The development of this curriculum was supported by the National Institute on Minority Health and Health Disparities award number #R01MD0112 If you have questions or comments, please contact us at nutritionandactivitylab@ouhsc.edu or 405.271.8001 x 41173.

Activity Sheet Prep in Bulk: Pick one week from one of the menus and list all of the foods that can be prepped in bulk for that week. Identify how each item should be prepped and stored. List what items can be prepped in bulk:

1)________________________________________ 2)________________________________________ 3)________________________________________ 4)________________________________________

Identify how each item should be prepped: 1)________________________________________ 2)________________________________________ 3)________________________________________ 4)________________________________________ Identify how each item should be stored:

1)________________________________________ 2)________________________________________ 3)________________________________________ 4)________________________________________

Scratch That: Choose a meal that could be made in part or fully from scratch and recipes that could be used in place of the original meal. Current meal that could be made from scratch: ______________________________________ Recipe Replacements: ___________________________________________________________ ______________________________________________________________________________

Circle the recipe above that you will use to replace the current meal. List the equipment needed to make this recipe as well as the estimated time it will take to prepare: ___________________ _____________________________________________________________________________________ _____________________________________________________________________________________

Identify barriers to making this recipe from scratch and ways to overcome those barriers. Recipe: Barriers

Solutions

Recipe: Barriers

Solutions

Recipe: Barriers

Solutions

SMART Goal Setting: Start here

Recipe: _____________________________________________________________ Action steps: 1. 2. 3.

How often will you make this recipe from scratch? _____________________________________ Deadline for making this goal a regular practice:_______________________________________ Finished Goal

By (insert deadline) ________________________ I will (insert best practice) __________

______________________________________________ (insert how often) ________________ times per week by (insert 2-3 action steps) ___________________________________________ _____________________________________________________________________________.

with Fru ts & Veget bles Stretch your produce and your dollars by knowing how to store fresh fruits and vegetables.

Fridge temperature should be at 40° F or below.

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THE AMERICAN HEART ASSOCIATION RECOMMENDS

Don’t wash, cut or peel until you’re ready to eat (except lettuce and greens).

Always refrigerate cut or peeled produce.

4-5 SERVINGS of fruits and vegetables each per day.

PANTRY Pack away in a cool, dark place like your pantry or cellar:

ONIONS, GARLIC & SHALLOTS HARD SQUASH

Store in plastic bags with holes, in your produce drawer, unless noted:

SWEET POTATOES, POTATOES, & YAMS WATERMELON

APPLES & PEARS BEETS & TURNIPS

(Winter, Acorn, Spaghetti, Butternut)

Store loose and away from sunlight, heat and moisture:

STONE FRUIT

Store lemons, limes, oranges and grapefruit loose or in a mesh bag. Refrigerate for longer storage.

FRESH HERBS Except basil. Keep stems moist and wrap loosely in plastic.

Remove greens and keep loose in the crisper drawer.

COUNTERTOP BANANAS CITRUS FRUIT

REFRIGERATOR

GREEN BEANS LETTUCE & LEAFY GREENS

BERRIES, CHERRIES & GRAPES Keep dry in covered containers or plastic bags.

Ripen avocados, apricots, nectarines, peaches and plums in a paper bag, then move to the fridge where they’ll last a few more days.

BROCCOLI & CAULIFLOWER CARROTS & PARSNIPS

TOMATOES

CELERY CORN

Remove greens.

Store inside their husks.

KEEP THEM APART: • Fruits like apples, bananas and pears give off ethylene gas, which can make other produce ripen and rot faster. • Store vegetables and fruits separately. • Keep apples, bananas, broccoli, cauliflower, cucumbers, onions, pears, potatoes and watermelon away from other produce.

American Heart Association’s Simple Cooking with Heart is nationally sponsored by

CUCUMBERS, EGGPLANT & PEPPERS Store on the upper shelf, which is the warmer part of the fridge.

Wash, spin or pat dry, wrap loosely in a dishtowel or paper towels and place in a plastic bag in vegetable drawer. Keep stems moist.

MELONS MUSHROOMS Keep dry and unwashed in store container or paper bag.

PEAS ZUCCHINI & SUMMER/ YELLOW SQUASH