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

Resource summary

	Created by zarahsharif102 about 11 years ago