You learn pretty quickly during a Texas Food Handlers certification course that bacteria and germs can transfer from a food handler to food and then on to those eating the food.
With that in mind, you might be asking this all-important question: Can a food handler taste food to adjust seasoning? After all, you don’t want to serve bland food, but you also don’t want to risk passing on your germs to consumers. Here are some considerations to keep in mind:
Hygiene
To the question, ‘Can a food handler taste food?’ The answer is yes. However, before you dive right in with a finger, take a bite out of a customer’s sandwich, or consume directly from the cooking vessel, you must consider hygiene.
Food handlers can taste food to adjust seasoning by using a clean utensil. The utensil must only be used once to prevent cross-contamination.
Personal Safety
You won’t be able to taste all foods during the cooking process. Customers don’t want their chefs biting into their medium-rare steak before service, nor is it safe to try many raw products before they’re thoroughly cooked. As a food handler, you must consider your own safety as well as that of your customers.
If you’re preparing food that you can’t test before serving it to the customers, you can check the temperature with a food thermometer to know when it’s ready for service. Cook roasts, chops, pork steaks, beef, lamb, and veal until their internal temperature is at least 145°F. Ground veal, beef, pork, and lamb should have an internal temperature of 160°F, while poultry should be 165°F.
If you’re going to be seasoning meats before service, follow a tried and true recipe that you cook for yourself first and replicate for your customers later. You can then treat your customers to a balance of herbs and spices that dance on the palate.
Taste-Testing Utensils
Not all utensils for taste testing are created equal. Studies have found that some utensil materials affect the taste of food, whereas others don’t. For example, you may find that a zinc or copper spoon could make the cream in a dish more dominant while also affecting the food’s pleasantness. Stainless steel and gold utensils have no effect, making them a crowd favorite in kitchens.
You should also avoid using personal utensils and, instead, have designated utensils for taste-testing. Don’t use utensils more than once, or use dirty utensils that you’ve used for other tasks. Refrain from using hands and fingers and utensils that have worn or damaged surfaces.
Cleaning Utensils
Most food handlers know that they should use clean utensils when testing food to adjust seasoning. Yet, that doesn’t mean all food handlers know how to ensure they have clean utensils to begin with. Follow the steps below:
- Remove food and debris from utensils
- Rinse the utensils with warm water
- Clean utensils with hot, soapy water – at least 110°F
- Use a brush, sponge, or cloth to clean all surfaces of your utensils
- Clean the utensils with clean, running water to remove soap
- Cover the utensils with a food-safe sanitizing solution
- Drain and allow to air dry
- Store utensils in a clean, dry place where they’ll be protected from contamination
- Inspect utensils regularly for signs of buildup, wear, and damage
Learn About Safe Food Handling with TABC Pronto
Whether you’re cooking or tasting food, food safety practices have to come first for your own safety and that of your customers. Learn more about safe food handling with the help of TABC Pronto. Enroll in our 100% online Texas Food Handlers card today and be well-informed on up-to-date food practices in Texas.