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Inspector Skillet - Episode #1 - Pt.1 of 2

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Uploaded on Oct 9, 2008

Environmental Health Inspector Joey Allette with local chef Trevor Ball cook up Chicken Saltimbocca and Wild Mushroom Risotto. Safe food handling practices from this episode include:

1) Always wash hands/scrub fingernails with soap and warm water for 15 seconds and dry with a clean disposable paper towel before preparing food and anytime you come in contact with hazardous food items.

2) Some common potentially hazardous food items include: poultry, milk products, meats, fish, shellfish and raw eggs.

3) Its a good idea to use latex style gloves when handling raw chicken and other potentially hazardous foods or when handling ready-to-eat foods.

4) Always properly sanitize all utensils, cutting boards, mixing bowls, etc. after coming in contact with potentially hazardous food items.

5) Wash all knives, utensils and cutting surfaces by washing in warm soapy water, rinsing in clean water and sanitized in an approved solution, i.e. 50 ppm bleach to water solution. (2 teaspoons of bleach per gallon of water)

6) Cook all poultry to an internal temperature of 165 degrees for 15 seconds to kill Salmonella and other harmful bacteria.

7) Brush organic material off of mushrooms before cooking with a cloth or mushroom brush.

8) Avoid cross contamination by properly washing and sanitizing anything that comes in contact with potentially hazardous food.

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