Special Processes for Food Service - Labs

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These lab demonstrations focus on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, acidification to prolong shelf life and sanitation in retail settings.

Sous Vide Cooking

This video provides a demonstration of Sous Vide preparation, cooking, and temperature monitoring. It begins by describing the steps necessary to properly prepare a piece of meat for Sous Vide cooking and discusses the importance of using appropriate packaging. It then demonstrates a method that can be utilized to track the internal temperature of a piece of meat using a thermocouple throughout the Sous Vide process. The temperature tracking provides evidence that the Sous Vide process is reaching the cooking temperatures outlined in the regulations. The last part of the video discusses the Sous Vide cooking process and shows the cooking process occurring for both the prepared meat pieces with and without the thermocouple.

Sous Vide Chilling

This video provides a demonstration of the chilling step of a Sous Vide process for meat products. It begins at the end of the Sous Vide cooking process and discusses how to properly chill food once it has been Sous Vide cooked. It then demonstrates the use of an ice bath as the means for cooling the meat product to acceptable temperatures to avoid unwanted growth of potential spoilage and foodborne pathogenic microorganisms. The last part of the video explains the Food Code regulations for proper Sous Vide chilling; while it continues to demonstrate the chilling process.


Environmental Contamination

This video discusses environmental contaminants, such as spoilage and pathogenic microorganism, that can affect food products. In the video, a series of examples of potential areas or sources of contamination in the food preparation environment is discussed. The video also highlights the potential issues associated with these contaminants and the effects they could have on food that is being prepared. The last part of the video further discusses the examples and why it is important to be aware of environmental contaminants to ensure food is safe and of good quality.


Sanitation

This video provides a demonstration of sanitation and the importance of using fresh cleaning solutions in the food preparation area. It begins by discussing the different types of methods available to quantify the total/free chlorine content of cleaning solutions. It then demonstrates the use of a solution test kit in determining the total chlorine found in clean verses used sanibucket water. The last part of the video shows the difference between the clean and used water and discusses the effects the dirt in the used water has on the cleaning solution effectiveness.

ph Meter

This video provides a demonstration of the use of a pH meter for testing acidified food products. It begins by discussing the pH scale and important pH terms. It then demonstrates the use of a pH meter to take a pH reading of the liquid portion of a food sample. The video then discusses and demonstrates how to take a pH reading from the solid portion of a sample. The last part of the video discusses the difference between the liquid and solid portions and the importance of taking pH readings from both portions of certain products to ensure safety parameters/regulations have been achieved.


For video lectures please visit

The Science of Safe of Food - Special Processes Lecture page.

Questions? Please contact the Food Processing Center at fpc@unl.edu