Call or write Chef Tritia with your dessert
requests and inquiries.
Ethnic Desserts/Pastry Buffet catering/Chocolate and Sugar Art
KEEPING FOOD SAFE & WHOLESOME
Food safety and sanitation means wholesome quality foods (and beverages). Here are some tips for ensuring quality.
Start with great ingredients; buy local, seasonal, and know where your food products come from.
Keep cold food cold and hot food hot! Cold food under 41 F and hot food above 140 F. Chill foods quickly to 41 F by using shallow food depths in metal, uncovered pans or bowls in the refrigerator. Reheat foods quickly (in 2 hours or less) to 165 F in the center.
Follow FIFO rotation (first in, first out) in refrigerator and dry storage; store raw foods and unwashed foods under/away from cooked and ready to serve foods.
Wash hands frequently after bathroom visits, after touching garbage or unclean items, and always when switching from raw foods to cooked, ready to serve foods.
Manage cutting boards, utensils and knives so cross-contamination is avoided; change boards and utensils between raw and cooked foods.
Cook food to safe minimum temperatures to kill potential microorganisms.
Safe Cooking Temperatures:
130 F Rare roast beef
145 F Vegetables, Rice, Pasta
145 F Fish, Eggs, Shellfish, Seafood, Pork, Beef, Lamb
155 F Ground Beef, Pork, Game, flaked meats
165 F All Poultry, Reheating, Mixtures
P.O. Box 2601, Clackamas, Oregon 97015 503~799~2688