The Captivating Culinary Delights of Saint Germain Catering

Do you know if your Catering Company practices food safety and sanitation when preparing your food?

Food Safety steps in food handling, cooking, and storage are essential to prevent foodborne illness. Have you ever inspected your Caterer to see how they practice food safety and sanitation. Saint Germain Catering staff breath and eat food safety when preparing anything for our customers. You can eat off the floors at Saint Germain Catering. President Mina Ebrahimi expects nothing more from everyone. She rolls up her sleeves daily and helps the team clean floors and sinks and prep areas. We breath and practice food safety at Saint Germain Catering.

We start from the inspection of our facilities daily every hour to insure cleanliness to all areas including floors and counters and ovens. We spend a total of 15 hours a day cleaning our facilities daily to insure food safety. Here are some of the rules the staff follows at Saint Germain Catering.

Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years.

Always wash hands with warm water and soap for 20 seconds before and after handling food.
Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
Marinate meat and poultry in a covered dish in the refrigerator.

Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.

Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.

Hot food should be held at 140 °F (60 °C) or warmer.
Cold food should be held at 40 °F (4.4 ºC) or colder.
When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
Perishable food should not be left out more than 2 hours at room temperature—1 hour when the temperature is above 90 °F (32.2 ºC).

Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was above 90 °F (32.2 ºC).
Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
Use cooked leftovers within 4 days.
Reheat leftovers to 165 °F (73.9 °C).

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