Food Safety 5

Food Safety 5

Temperature in Danger Zone: 5oC - 63oC
1. Called Danger Zone - Where bacteria multiplies quickest
4 examples of when food may be in DZ
1. Left standing in a room
2. Left in sunlight e.g. shop window
3. Being delivered and stored
4. Heated slowly
4 examples of poor practice with temps of food
1. Cooling food slowly before refridgeration
2. Reheating food inadequately
3. Under-cooking meat and poultry
4. Preparing food too far ahead of sale
Core Temperature: Temp at the thickest part of the food
6 ways of keeping food out of DZ
1. Cooking food thoroughly
2. Serving hot food 63oC or hotter
3. Make sure food is a safe temperature when delivering
4. Keep food refrigerated until just before serving
5. Reheating food adequately
6. Cooling food as rapidly as possible
Workers must be:
1. trained: how to check and record the temperature
2. Informed: what temperatures are unsafe
3. Instructed: what to do if a reading is unsafe
Food Probe
1. Temperature measuring device used to check food temperatures
2. Checking probe is working: Put in boiling water for 10 seconds and check probe says 100oC
3. Clean and disinfect probe to stop bacteria spreading

Resumen del Recurso

	Creado por zarahsharif102 hace alrededor de 11 años