The decorating of cakes is a true ‘hands-on’ discipline in the culinary world. When you think about it, we not only use our hands to decorate the final product but what of the initial mixing and forming of the cake itself? It is easy to forget that after you have made the cake and delivered the aforementioned ‘final product’ for consumption, people will not only be enjoying the scrumptious sugary delights contained within but they will also be placing those “handmade” delights into their mouths...
Most of the food safety rules when decorating a cake are indeed common sense and, it is noted, are rules that you most surely learned as a child in the kitchen. Here, however, are some simple food safety rules to remember for both the kitchen at home or in a commercial kitchen:
· Wash, wash, wash
- Before you begin, if you touch your face, clothes, phone or papers and of course, if you use the bathroom!
· No pets or bugs
- Pets are not allowed in the home of most home cooking businesses, nor should sick children or people be in the kitchen.
- The home or business premises should be treated regularly for insects
· Illnesses that are foodborne
- E-coli and salmonella contaminate food easily when dirty hands are around!
· Perishable fillings such as cream cheese and fruit fillings
- You must ensure that all perishable items are kept in the fridge at the correct temperature (of course!) and that once the fillings have been added to the cake then the cake is placed in the fridge as well.
- Remember that fresh fruit can spoil very quickly, particularly when it is blended with sugar
- Purchase pasteurized egg white or cook the egg whites before using them
- Make sure to crack the eggs into a separate container lest we ruin the whole cake!
· Buy from source that is reputable
To read more 22 September 2013