freezeer-plate-culinary

The flash freeze plate is simply a restaurant (or home) appliance that generates a freezer temperature on the top plate of the unit.  Most units go from on to flash freeze in 10-15 minutes.  Once at freezer temperatures, the unit can remain on for as long as needed.  The simple process is to place food items on the surface where they freeze.  The gastronomy aspect of this is to use the ingredients and physical shape of the food and freeze it.  Layers can be made.  Ice cream can be mixed and rolled.

Hazards: none outside of the normal 42-134F temperature danger zone.  The fact that these units are designed for “flash” freezing implies that the cooling below 42F will occur quickly.  So, like normal non-special processes, the handling of the food before freezing must remain safe.  If a chef were to rotate flash freezing between raw foods and ready-to-eat foods, there could be cross-contamination.  However, if the items are frozen on parchment, then this is less of a concern.

Controls: Follow standard food code food processing controls: minimize 42-135F to ≤ 2h, and describe your method to prevent cross contamination.

Special Process or not?  No, this is not a special process, since controls are all typical for regular food processing at retail.  This can be considered another piece of kitchen equipment like a blender.

In the simplest of terms, it is applying chemistry to foods.  The deeper explanation is examining the science of traditional foods and cooking, then using that science in new ways.  From the food safety professional’s view, new can mean new hazards that need new controls.  Let’s start with a list and brief explanation of some molecular gastronomy foods and processes.

  1. Dehydrating (warm or hot)
  2. Freeze drying – once relegated to large food manufacturers, at least one company now produces a less expensive and smaller unit that can be used in restaurants.
  3. Liquid nitrogen freezing of foods or adding liquid nitrogen to foods or beverages
  4. Freezing plates.  e.g. the anti-griddle – a new appliance that has a frozen surface to freeze foods quickly
  5. Spherification – think boba (tapioca balls); but instead, these have centers of almost any liquid or puree (savory or sweet).  AKA faux caviar.
  6. Transglutaminase – aka “meat glue
  7. Hydrocolloid use – gels, starches, pectins, and gums are all used by the food industry.  Now restaurants are doing the same.
  8. Black garlic – thermal caramelization turning garlic into “candy”
  9. Edible paper and ink.  If it says, “food grade” or edible” it should be safe.  See an FDA warning.
  10. Distillation – Rotovap equipment
  11. Supplements as ingredients (CBD’s, etc).
  12. Smells for success – terpenes and other aroma additives
  13. The FDA “Everything added to Foods” List. May help determine if an additive is safe in foods.

Food Safety Graphics Internship

apply at Aggie Handshake (usu.joinhandshake.com)

$4000 for 225 hrs work ~ $17.50 per hour

Job number 6016376. Apply March 14-May 31, 2022.  Job closes when the first suitable applicant is found.

All work is remote June-Sep.

Details: The internship goal is to make food safety graphics (jpg, png, SVG) for educators.  The graphics will be placed on a USU Extension website for open access to all.

Must have a working knowledge of both Photoshop and Illustrator.

I am open to developing infographics, posters or more.

 

Agenda: Online Zoom Course Sep 2021 | 9 am-noon and 1 pm-3 pm (Tue, Wed, Thu)

There are four main sections for ROP (links go to pdf notes): (1) Introduction, (2) Hazards and Controls, (3) ROP in the Food Code, and (4) Hands-on ROP HACCP

Charcuterie Notes (pdf)

Fermentation Notes (pdf)

Certificate link

We will be using the Kahoot and Quizizz apps for learning engagement.  Please download these to your phone from your APP store.

Quizizz “class” sign up (link)  No need to enter your parent’s email address -LOL :-).  Take the quizzes at the end of the day or the end of the course.

Blank Forms needed for Group Breakouts

ROP Resources (My ROP page on this website).

Information on obtaining your course certificate will appear here near the conclusion of the course.