Food Safety; Mise En Place Du Hachoir - Weston 36-0801-W Manual

FOOD SAFETY

There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It's crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of
hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and with
good reason. When meat is ground, the bacteria present on the surface is mixed throughout the ground
mixture. If this ground meat is not cooked to at least 160
destroyed and there's a good chance you will get sick.
Solid pieces of meat like steaks and chops don't have dangerous bacteria like E. coli on the inside, so they
can be served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145
o
(63 C) (medium rare). The safe temperature for poultry is 180
o o
cooked to 160 F (71 C). Eggs should be thoroughly cooked too. If you are making a meringue or other
recipe that uses uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be
separated. Cross-contamination occurs when raw meats or eggs come in contact with foods that will
be eaten uncooked. This is a major source of food poisoning. Always double-wrap raw meats and place
them on the lowest shelf in the refrigerator so there is no way juices can drip onto fresh produce. Then
use the raw meats within 1-2 days of purchase, or freeze for longer storage. Defrost frozen meats in the
refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter. Don't
use the same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the
food is turned for the last time on the grill, as well as spatulas and spoons used for stir-frying or turning
meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water,
or using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat
or raw eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm
water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
and 6 C). Your refrigerator should be set to 40
below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot
while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room temperature for
more than 2 hours - 1 hour if the ambient temperature is 90
make sure the foods are already chilled when they go into the insulated hamper. The hamper won't chill
food - it just keeps food cold when properly packed with ice. Hot cooked foods should be placed in shallow
containers and immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can become
heavily contaminated during field dressing. Venison is often held at temperatures that could potentially
allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry
Department for further questions or information on meat and food safety.
o o o o
F to 165 F (71 C to 74 C), bacteria will not be
o o
F (82 C) and solid cuts of pork should be
o
F and 140
o o
F (4 C) or below; your freezer should be 0
o o
F (32 C) or above. When packing for a picnic,
-8-
1. A. Modèles no 8 et 10 avec serre-joint : Glisser le protecteur sur le pied du hachoir,
puis visser le serre-joint pour fixer le hachoir au plan de travail. Prévoir un dégagement
suffisant pour la rotation de la manivelle.
B. Modèles à visser no 22 et 32 : Le corps du hachoir peut être vissé sur un plan
solide de travail avec des vis de grosseur appropriée. Prévoir un dégagement suffisant
pour la rotation de la manivelle.
2. IInsérer le palier de la vis sans fin
dans le trou arrière du corps du hachoir
o
F
(FIGURE 1).
3. Tourner la vis sans fin à bloc dans le
corps du hachoir.
4. Glisser
tournées vers l'extérieur, sur la partie
carrée de l'axe, à l'avant de la vis sans
fin.
5. Enfiler la grille choisie sur l'embout
rond de l'axe. Pour bien apposer la
grille sur le corps du hachoir, aligner son
encoche à celle sur le corps.
6. Serrer à bloc, à la main, l'écrou avant. NE PAS
FORCER ! (Si l'écrou est trop serré sur le corps du
hachoir, la vis sans fin tournera difficilement ou pas
du tout. Le serrage à bloc de l'écrou doit favoriser
une rotation fluide de la vis sans fin.)
7. Glisser la manivelle sur l'embout à découvert
o o
de la vis sans fin, puis serrer la vis à oreilles
F (4 C
o o
F (-17 C) or
(FIGURE 2).
ATTENTION! Il est important de suivre les directives sur la « sécurité alimentaire »
fournies dans ce manuel. Pour obtenir les instructions les plus récentes, visiter le site
Web d'USDA.

MISE EN PLACE DU HACHOIR

FIGURE 1
le couteau, les lames
-13-
Auger
Palier de la vis sans fin
Bearing
Vis sans fin
Auger
Couteau
Knife
Grinder
Corps du hachoir
Body
Auger
Notch
Axe de la vis sans fin
Encoche
Pin
Plate
Grille
Front
Écrou avant
Ring
Nut
FIGURE 2
Manivelle Handle
Thumbscrew Vis à oreilles