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Avoid Food Poisoning by Following Food Safety Procedures Food safety considerations include temperature as a very important aspect. It must be strictly adhered to in all the stages of food handling from receipt, storage, preparation, cooking and serving. The danger zone of temperature is between five and sixty three degrees Celsius. Cooked food should not be allowed to go down to the temperatures in the danger zone. Hot food should be retained above 63 degrees so that it remains free from the growth of bacteria. Above this temperature food pathogens will not grow. IF you cook food at seventy five degrees Celsius then all bacteria will be killed. Food can be continuously served as long as its temperature does not drop down to the danger zone. It can be kept in hot holding so that it remains safe in this temperature. But keeping it long in this temperature will also affect food quality. If you are serving food cold, then it should be refrigerated between one to four degrees Celsius and held there until it is time to serve it. If left at warm temperatures, sandwiches and baguettes with protein fillings, pork pies, pates, cold meats, seafood, and other cold foods can cause food poisoning. Bacteria present in cold foods are quick to multiply to levels which are very dangerous to man. Large amounts of bacteria in food is the cause of food poisoning. There is no time limit for hot foods to be kept hot but cold food could cause problems if left too long at refrigerator temperatures. This is because molds can start to grow on it within a few days even in cold conditions. The four hour rule can be a good way to follow to avoid this problem. When there is a fast turnover for cold foods or when cold storage breaks down, the four hour rule is best to follow. Here is an example to explain the four hour rule. Our example is a cold storage keeping sandwiches which will be sold to the public. If there is a breakdown in the cooling unit, the temperature inside the storage can rise and reach the danger zone. In this circumstance you only have four hours to sell the sandwiches from the time of preparation. Sandwiches remaining after four hours should be disposed of to avoid harming customers.
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This safety rule can prevent a lot of harm to be done to people. If there is a quick turnover of products, food can be sold in public places without refrigeration due to the ruling. This is very useful in buffets where food items are allowed to stand for four hours after preparation, in a warm room. Bacteria can multiply significantly in four hours. Taking out the cold food after that time duration can save a lot from being poisoned with the food.Getting To The Point – Meals