Category: Health & Safety
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Thawing Food
Some small items of food such as fish cutlets, thin chops, vegetables and many convenience foods can be cooked from frozen without the need to defrost them first. However, you must NOT do this with joints of meat, poultry and bulky items. These must be completely thawed out before you begin the cooking process. The…
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Freezing Food
Freezers keep food at a temperature well below freezing point (-22°C/-8°F). Freezing denies the bacteria the warmth they need to multiply. The coldness also turns water to ice, denying them the moisture they need. Some bacteria will die as a result of freezing but others will survive, although unable to grow. They will, however start…
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Refrigeration
A refrigerator should operate at between 1°C and 4°C (34°F-39°F). You can buy an inexpensive fridge thermometer from many catering suppliers. Be aware that placing food in a fridge does not kill bacteria. The bacteria simply become dormant and will spring back to life when the food is removed from the refrigerator. Foods should only…
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Reheating Cooked Foods
Reheated foods, particularly meat and poultry, are often implicated in cases of food poisoning. Some food handlers make the mistake of thinking that because food is cooked, it’s free from bacteria and it is sufficient just to warm it up. This is a very dangerous misapprehension. In fact not all bacteria, particularly the spore forming…
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Keep Out of the Danger Zone
It is essential to keep prepared food out of the temperature danger zone. If food is not going to be served within a very short time after cooking, then it should be cooled to under 10°C (50°F) within 90 minutes. The food must then be refrigerated immediately once cooled. Quick cooling is important. While the…