Using correct Temperatures when handling food

• What is the temperature danger zone?

  The temperature danger zone is between 5°C and 63°C.
• Why is the temperature danger zone significant for food safety?

  It is the range where bacteria can multiply rapidly.
• At what temperature do bacteria grow very slowly or not at all?

  Below 5°C.
• What is the maximum temperature at which bacteria can grow?

  No bacteria can grow above 63°C.
• At what temperature do bacteria multiply the fastest?

  Bacteria multiply the fastest at around 37°C.
• To which type of foods does the temperature danger zone not apply?

  It does not apply to non-perishable foods.
• What are high-risk foods?

  High-risk foods are ready-to-eat foods that are most likely to cause food poisoning.
• What are the basic principles of temperature control for high-risk foods?

  • Keep hot food hot, at 63°C or above
  • Keep cold food cold, below 5°C
  • Keep prepared food out of the temperature danger zone (5-63°C)
• What is the safe reheating and cooking temperature for food?

  The safe reheating and cooking temperature is 75°C.
• What is the recommended fridge temperature for food storage?

  Fridge temperatures should be from 0°C to below 5°C.
• What is the temperature for chilled food deliveries?

  Chilled foods should be delivered at below 5°C.
• What is the legal maximum temperature for chilled food deliveries?

  The legal maximum temperature for chilled food is 8°C.
• What should be done with foods that have damaged packaging or are past their use by dates?

  They should be rejected.
• What is the definition of perishable foods?

  Perishable foods are those with a very short shelf life.
• What are examples of perishable foods?

  • Fresh meat
  • Poultry
  • Fish
  • Dairy products
  • Eggs
  • Vegetables and fruits
• What are non-perishable foods?

  Non-perishable foods are processed to prevent microorganism growth and prolong shelf life.
• What are examples of non-perishable foods?

  • Canned foods
  • Dried pasta and rice
  • Breakfast cereals
  • Flour
  • Sugar
• Why must some foods be cooked thoroughly?

  To kill harmful pathogens that may cause food poisoning.
• What is the minimum internal temperature for cooking poultry?

  The internal temperature must be at least 70°C at the thickest point.
• What should be checked upon food delivery?

  Food should be checked for correct temperature and freshness.
• What should be done with opened canned foods?

  They should be stored in a separate covered container and refrigerated.
• What is stock rotation and why is it important?

  • Stock rotation ensures less food wastage.
  • It helps prevent food poisoning.
  • Follow the first in, first out (FIFO) rule.
• What is the recommended temperature for storing foods like flour and cereals?

  They should be stored below 20°C.
• What should be done to ensure food is properly defrosted?

  There should be no ice crystals left, and the food should be soft.
• What is the purpose of cleaning work surfaces in kitchens?

  To keep them free from bacteria.
• What is the process for cleaning work surfaces?

  • Clean with hot, soapy water using a clean cloth.
  • Use an antibacterial spray afterwards.
• What should be done with food after it has been cooked?

  It should be served immediately or cooled quickly and then chilled or frozen.
• What temperature should food be kept at before serving?

  Food should be kept hot at 63°C or above.
• What utensils should be used when serving food?

  Clean utensils like tongs should be used to avoid cross-contamination.
• Why is it important to serve food on appropriately heated plates?

  To ensure food is kept out of the temperature danger zone.