Not Delia

Tag: Food storage

  • Keep pests away from food

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    There are three main kinds of pests which are commonly found in places where food for human consumption is prepared or stored. (There’s also a fourth type, namely student chefs who can eat like a plague of locusts sometimes, but that’s a different story.) The main types are: rodents – such as mice and rats…

  • Prevent Cross-Contamination

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    Here are some rules to prevent cross-contamination of food. Identify separate parts of the work area for dealing with raw meat and poultry and foods which will be eaten without being subjected to any further cooking This isn’t always feasible in a domestic environment, in which case you could use separate chopping boards for raw…

  • More about food contamination

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    The previous article looked at how the food handler can avoid the risk of contaminating food. Now we’ll look at some other ways of avoiding food contamination. Prepared food should be safely stored at the correct temperature and removed only a short time before being required for consumption. However, even in this short “stand out”…

  • Clostridium perfringens

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    Clostridium perfringens is found in virtually all soils, except those of the Sahara desert. It’s one of those nasty spore-forming bacteria which are hard to destroy, and is most commonly a cause of food poisoning where meat or poultry dishes have been left to cool slowly. It’s particularly associated with gravy, pies and large joints…

  • Bacillus cereus

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    Bacillus cereus is a spore-forming bacterium and is associated with cereals and cooked rice. Once again, the way to reduce the risks of poisoning is by temperature control. If you’re saving cooked rice for another meal, don’t leave the food lingering in the temperature danger zone – chill it as quickly as possible. (For example,…

  • The Danger Zone

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    We’ve already seen the four conditions required for bacteria to multiply: Food Moisture Warmth Time We’ve also looked at high risk foods. Now let’s look at the other conditions in more detail. Moisture Bacteria need moisture to grow and this can be found in many high risk foods. Bacteria are much less likely to survive…