Guidelines for Heating and Storing Food Safely
Heating Food to Kill Bacteria
To ensure all bacteria are killed, food should be heated to specific temperatures:
- Heat food to a core temperature of 75°C for at least 2 minutes, including when reheating.
The Danger Zone and Bacterial Growth
Bacterial growth occurs rapidly within the danger zone:
- The danger zone is between 5°C and 63°C.
- Bacteria begin to die above 63°C; most are killed at 75°C, and all are killed above 100°C.
Freezing and Temperature Management
Proper temperature management is crucial to prevent bacterial growth:
- Keep food frozen at -18°C to keep bacteria dormant.
- Refrigerate high-risk foods like raw meats on upper shelves; monitor and report any temperature issues or damaged seals.
- Cool hot food rapidly (within 90 minutes) to avoid bacterial growth when refrigerating.
Maintaining Equipment and Hygiene
Regular maintenance and hygiene practices ensure safe food storage:
- Report equipment problems immediately to maintain proper functioning.
- Keep fridges clean with doors closed; maintain cookers as per manufacturer's instructions.
- Rotate stock to use older items first; cover food and avoid storing open cans.
- Do not overload fridges; avoid putting hot food directly into refrigerators.
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