Not Delia

Tag: Food storage

  • Reheating Cooked Foods

    —

    by

    Not Delia
    in ,

    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…

  • Keep Out of the Danger Zone

    —

    by

    Not Delia
    in ,

    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…

  • Keeping Cold Food Cold

    —

    by

    Not Delia
    in ,

    Just as we’ve seen that hot food should be kept hot, now we see that cold food must be kept cold. Many foods which are eaten cold have sufficient nutrients and moisture to allow bacteria to multiply rapidly. Examples of these types of food include cold meats and poultry, patés, soft cheeses and salads with…

  • Keeping Hot Food Hot

    —

    by

    Not Delia
    in ,

    It is usually safe to eat high risk foods immediately after cooking, providing the cooking temperature was sufficiently high to kill the bacteria. If, however, even a short period of time elapses between cooking and eating then bacteria has a chance to multiply again. You can avoid this by storing the food in a heated…

  • Temperature Control in the Kitchen

    —

    by

    Not Delia
    in ,

    We’ve already covered temperature control in the Danger Zone article, but here’s a little recap. Temperature control is important because bacteria grow rapidly in foods, particularly high risk foods which are left standing in the temperature danger zone. The temperature danger zone is between 5°C and 63°C (40°F-145°F). Most bacteria do not grow, or grow…

  • Kitchen Work Flow

    —

    by

    Not Delia
    in ,

    Organising the kitchen into separate areas for separate tasks lies at the heart of hygienic kitchen design. The exact layout depends on the size of the kitchen as well as what type of meals are to be prepared there. The objective is to facilitate a smooth work flow: DELIVERY >> STORAGE>> PREPARATION>> SERVICE It’s all…