Minoo shared more basic food safety guidelines at the Gilmore Park Church Community Kitchen. These guidelines apply to group cooking or cooking at home.
- If you are sick (cold, vomiting or have diarrhea), do not attend the community kitchen. If you must come, do not cook as you may contaminate the food you are cooking. Perhaps, you can help with the clean up.
- Always tie your long hair back or wear a hat while cooking.
- Wash your hands when you first get to the kitchen.
- Wash your hands when you switch working from raw meats to vegetables or fruits.
- Wash your hands anytime your hands become self contaminated. for example after sneezing or coughing into your hand or after using the washroom, after touching your hair, nose or face.
- Don’t handle food with open sores and cuts on your hand. Wear thin plastic gloves is the best solution in this case.
- Pull up your sleeves to prevent your clothing from contaminated with food.
- Wear a clean apron.
- If a can is leaking, rusted or dented, do not open it. Throw it away. The contents may make you sick. If a can is bulging, do not open it and contact the Health Department.
- After use, immediately wash any board and knife used for raw meat. Wash your hands too.
- Cool food as quickly as possible before putting it into containers to take home. This can be done by putting it into shallow containers, and stirring regularly. Placing the pot or pan into an ice bath also works well.
- Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is left out at room temperature.
- It is recommended that cooked meals can be kept up to 3 days in the refrigerator and up to 6 months in the freezer.
- When reheating meals at home, be sure to get the food up to the proper temperature, i.e. the food should be steaming hot.
- Thaw frozen foods in the fridge, microwave oven or cold running water; not on the kitchen counter.
The last breakfast item which Minoo shared was Omelette with Spinach and Cheese (Frittata di Spinaci). You may add any leftover parsleys or cilantro into this recipe.
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 to 3 green onions, chopped
- 6 large eggs, beaten
- 1 pound spinach, stems removed (or baby spinach)
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and pepper to taste
Source: this recipe is adapted from www.foodnetwork.com
Serves 6 to 8