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Menu All You Can Eat Sushi Joobu 169,999++

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Menu All You Can Eat 169999

Last Updated on Wednesday, 04 March 2015 09:20
 

Alacarte Menu

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Last Updated on Tuesday, 01 November 2016 13:33
 

Menu All You Can Eat Sushi Joobu 199,650++

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Menu All You Can Eat 165000++

Last Updated on Wednesday, 04 March 2015 09:16
 

Tips to avoid food poisoning

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Bacterial pathogens found in raw foods, will double in number in just 40 minutes at room temperature. The more the number of bacteria, the greater the likelihood of someone developing the disease after eating the food.

Here are some tips on avoiding food poisoning:

  • Do not leave perishable foods one hour at room temperature.
  • Store food and raw materials as soon as possible in the chiller to stop the proliferation of pathogenic bacteria. Pathogenic bacteria in fish to make the color fade, slimy, and smelled.
  • Temperature palm of your hand is the most appropriate temperature for the bacteria multiply, therefore, wash your hands as often as possible. The process of washing hands properly is rubbing his hands with soap for 20 seconds and rinse with running water.
  • To speed up the cooling process, place the hot food with a thickness not exceeding 5 cm. Refrigerate immediately.
  • If soaking the raw meat with spice / seasoning sauce, put it immediately in the chiller. Vinegar does not kill bacteria, but only slow the process of doubling.
  • When melting the frozen meat, frozen meat store in the chiller, not with tap water or put it outside. To thaw frozen meat weighing 2 kg in chiller needs about 24 hours. Prepare what needs to be thawed the day before.
  • If you want to melt with a microwave, should be in the cookbook.
  • Always keep cold foods at a temperature less than 4 ° C and hot food at room temperature hotter than 60 ° C (oven).
  • Hygiene
  • Wash your hands with soap and warm water as possible. (20 seconds) before starting the job.
  • Wash with soap cutting board, sink and surrounding area and a kitchen cutting board you will use to perform the activities of food production with soap.
  • Make a solution of 1 teaspoon bleach to 1 liter of water (not to exceed 1 teaspoon of bleach, will be toxic), and cucil or soak a cloth in the solution you are using the former as often as possible.
  • Wash vegetables in cold water without using soap.
  • Separation of raw materials
  • Separate storage and placement of raw meat with vegetables.
  • Use a different cutting board for raw meat and vegetables.
  • Wash your hands with soap for 20 seconds after you touch raw meat and cut vegetables or meyentuh food that will be eaten without cooking.
  • Cover or wrap well with plastic raw materials to be stored in a chiller.
  • Do not put soap or other chemicals near food. Place these items on the bottom / floor, and do not higher than food or raw meat.
  • Place raw meat in the vegetable or food prepared at present.
  • Place ready to eat food in a safe place and not under raw meat.
 


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