*麻吉娜の藍帶廚藝小宇宙*

Pest Control
-Goals: (1) prevent, (2)Remove food and water sources to eliminate and prevent breeding, (3) Work w/ PCO to control any infestations that occur
-Integrated pest management program balances prevention and control.
-Pestcides are chemicals used to kill pests

Lesson 1 Cleaning v.s. Sanitizing
-Ways of cleaning: physically (scrubbing), Thermally (use hot water), Chemically (detergent)
 
Lesson 3 Sanitizing

Lesson 1 Facility design
-Good design:
                Large enough to accommodate all essential equipment
                Separate areas for storage & preparation of raw food and time/temp control

Lesson 5 Cooking
-Ensure the heat source is under the whole pan base
-Microwave: ensure that all parts of the food reach 165F or more. Let food sit for 2 min to ensure temperature stability
-Holding food at 135F or higher prior serving

Lesson 1 TCS Foods
-Time/temperature controlled for safety foods: milk and its products, meat, melons, green leafy vegetables.
-Cross contamination:
                Direct: when raw meat touches another food

Lesson 1 Employee Health
Reporting symptoms: vomiting, diarrhea, jaundice(黃疸), sore throat with fever, wound/lesion
Reporting disease: Norovirus, Hepatitis A, Shigella spp(志賀氏桿菌)Shiga toxin (E coli大腸桿菌), and Salmonella typhi(沙門菌)

Lesson 1 Contamination
-Contamination: physical, chemical, or biological matters
-Biological contamination: bacteria, viruses, parasites, and fungi
 

在美國，要在廚房裡工作也不是件簡單的事情。美國政府規定，處理食品的工作者，都需要得到食物安全證書，才可以開始工作。

想當然耳，在Le Cordon Bleu的第一個學期，目標之一就是要想辦法考過這個證書的測驗，拿到了證書，才算跨過了最低的廚藝門檻。