Principles of food safety

• Temperature danger zone is...

  the range of temperatures from 5℃ to 63℃, in which most bacteria can easily multiply
• What does the temperature danger zone NOT apply to?

  Non-perishable foods, which are normally stored in cupboards at around 17-20℃ (room temperature)
• Why is the correct temperature control important?

  To prevent outbreaks of food poisoning
• At what, temperature will bacteria multiply the fastest?

  37℃, body temperature
• At what temperature does bacteria stop growing?

  63℃
• At what temperature can bacteria not grow at?

  All temperatures below 5℃
• What temperature should you keep hot food at?

  - keep hot food hot, at 63℃ or above
• What temperature should you keep cold food at?

  - keep cold food cold, below 5℃
• What temperature should you not keep prepared food at?

  - keep prepared food out of the temperature danger zone, 5-63℃
• What should the temp of a fridge be?

  Fridge temp = 0℃ to below 5℃
• What temperature should you cook and reheat foods at?

  Safe reheating and cooking temperature = 75℃
• What is the boiling point of water?

  Boiling point of water = 100℃
• What is the freezing point of water?

  Freezing point of water = 0℃
• Perishable foods are...


  Foods with a fairly short shelf life, which usually need to be stored in the fridge or freezer
• Examples of perishable foods:

  - raw and cooked meat

  - poultry and fish

  - milk and eggs

  - butter, low fat spread and yoghurts

  - cheeses

  - veg, fruit and salads
• High-risk foods are...


  ready to eat moist foods, usually high in protein that easily support the growth of pathogenic bacteria and do not require any further heat treatment or cooking
• Why should all high risk foods be stored in the fridge?

  To ensure the food does not allow the growth of pathogenic bacteria
• Why are fridges kept at 0-5℃?

  Because micro-organisms grow very slowly or not at all. This helps to prevent food poisoning
• Correct use of fridge:

  Top shelves - Ready to eat foods (dairy products, yoghurts, cream eg)

  
  

  Middle shelves - butter/margarine, cooked meats, packaged food

  
  

  Bottom shelves - raw meat, poultry and fish (kept covered and sealed in containers)

  
  

  Salad drawer - ready to eat fruit and veg in sealed bags/containers
• Why should most foods be packaged or wrapped before stored in the fridge?

  Because it will:

  - stop the food drying out

  - prevent cross-contamination

  - stop flavours from stronger foods change the

  flavour of other foods
• How should fridges be cleaned out regularly?

  1) should be switched off and unplugged; food should be removed and stored in a cool place

  
  

  2) it should be cleaned using a solution of bicarbonate of soda dissolved in hot water

  
  

  3) Dry with a clean tea towel or kitchen roll

  
  

  4) switch back on then replace the food
• Best before' date means....


  that food is at its best quality before this date, although - with the exception of eggs - it may safely be eaten after this date
• Use by' date means.....

  that food must be consumed by this date to prevent food poisoning
• Temperature probes may be used for:

  - Checking to see whether food is properly defrosted before cooking, especially poultry

  
  

  - Checking to see whether food has reached a safe temperature of 75℃

  
  

  - checking to see whether ready-to-serve food is still hot (63℃ or above)