I get a lot of questions on food safety, temperatures, and storage, so here’s an insane amount of information packed into 1 video …
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Restaurant Tips for Food Handling, Storage, and Safety
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Thank you for this video! It is very informative, and I will be coming back to it a lot.
Great vid. As my skills improve as a home cook, I'm taking the topics in this video a lot more seriously. Saved this as a reference. Thanks again.
Chef, you just provided a great safety check list for the home cook. As a retired dentist, semi-serious home cook, attention to detail and safety must become built in through routine and check lists and repetition. And at 87 I'm still learning and appreciate your sharing. To other viewers – my advice is watch this again, this time with pencil and paper and take notes. There's a ton of information here that will make you a safer cook. Thank you Billy!
I grew up with eight brothers in a poor home where food needed to stretch so we could all eat. I can't tell you how many times my mother served food well past its "use by" date. But I do remember VIVIDLY standing in a line outside the bathroom after midnight. I think about that every time I cook.
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Thank you but in our culture we do like that always
That lomo saltado looks a bit dry. You should look into making the green sauce as well. It’s critical
This video is basically quick summary of my ServSafe Exam in culinary school. Good Job.
my Hungarian mother cooked for our family close to 60 years she just cooked without these guard lines. Lets look at the recent Boars Head issue.. I'm stil! Alive.
Great information!
I hate plastic boards. As they get scratched they are hard to keep clean and deteriorate quickly
Thank you so much. I’m often told wooden boards are not good in the kitchen. But like you, I like wood better than plastic boards. Thank you for all the tip. 🌹
Thank you so much for these important informations,it helps me a lot!!! Thank you so,so much!!!😊
This was a wonderful education! Thanks SO much!!! I’m very cautious in the kitchen but am always concerned about potlucks because… you can’t eat out of everyone’s kitchen 😂 (I have IBS and it’s just not worth the risk)
If you have it use common sense!!
Never cut corners at home or in the kitchen at cleanliness if you think it’s bad bad throw it out, cook smartly don’t make large batches unless you’re family can eat it in 2-3 days, unless you can freeze it!!
Indispensable
I would be curious what a professional chef thinks of this:
If I have something hot (over 140F), I will often leave it at room temp on purpose to cool UNTIL it drops below 140F and then I immediately cool it.
(E.g. if I made broth I will let it just stay in the pot [stirring occasionally] until the thermometer enters "the danger zone" and then I will portion it into smaller containers, dump ice cubes into it, and then move it immediately into the freezer/fridge.)
My thought is this: if it's safe above 140F and since I have limited capacity to cool it (i.e. I don't want to add too much ice and/or my freezer will equalize with the temperature of the food), it's better to wait until you are in "the danger zone" before you try to speed run thru the danger zone temps as quickly as possible from 140F down to 40F. Am I crazy?
Homemade milk kefir as well as kombucha quickly treat and prevent food poisoning
Chef Billy, thank you, for sharing such important information. 🙏
What about keeping a small bucket or pot of sanitizing solution for constant use (hands, cutting boards, countertops)? I thought that this was a pretty standard recommendation.
Thank you Chef Billy. I had Salmonella food poisoning from eating Chicken Parmesan at a restaurant. I don't know if the eggs or the chicken was bad. BUT….I was nauseous and had a temp for over a week. Couldn't keep anything down…either direction with bad stomach upset. I was prescribed an antibiotic and I couldn't eat chicken for a year! The smell of it was sickening. But with time, it went away. Salmonella poisoning is UGLY. Never went to that place again! 🤢
Thank you. God bless you
❤💕💕💕💕💕💕💕💕💕
Trichinosis is far from the most common parasitic infection, in fact there has been on the average around 15 cases per year since the 1940s, and those almost always come from wild game such as bear, wild boar, or walrus. Parasites such as Giardia, Cryptosporidium, Toxoplasma, and Cyclospora are much more common,
Video's like this are so important – hope you also cover knife skills in a future video 🙂
A great video!!!
Thanx, Chef Billy Parisi, for this very important and timely lesson.
I've had food poisoning and never want to have it again.
Thank you, Chef!