safe food 2
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TRANSCRIPT
Food Handling
The more food is handled during the food production system the more chances there are for hazards to occur
We need to understand how to protect food from contamination
Food HandlingWe need to ensure that we protect
the foodDo not place food on benches or cutting boards until they are cleaned
Avoid cross contaminationUse clean utensils for food preparationWash all fruit and vegetables
Food HandlingThe way we handle the food will
protect
Do not prepare the food too far in advance
For self serve facilities, ensure clean utensils are rotated regularly If food is on display to the public
make sure it is covered and kept at the correct temperature
The Temperature The Temperature Danger ZoneDanger Zone Between the Temperatures
5˚C - 60˚C
Storage Requirements
Keep Storerooms, Cool Rooms, Fridges and Freezers clean, and at the correct temperatures
The way food is handled and stored ensures the safety of the food
Storage containers should be clean
Thawing
When thawing food place the food in the fridge or cool room to defrost
When thawing food in the microwave always use immediately and follow the manufacturer’s instructions
Never leave food on the bench to thaw
Improper thawing will quicken the growth of bacteria
Cooking and Hot Holding
Foods to be cooked need to be cooked through to the core of the food
Food to be reheated should be done as quickly as possible, the temperature of the food must reach above 75˚C for at least 2-10 mins.
Hot holding equipment needs to be above 60˚C
Food To Be Cooled
You are required to cool food to 21˚C then place in the cool room
Food may then cool down to 5˚C If large quantities of food need to be cooled you may need to use smaller containers to cool quickly
Food To Be Kept Cold
All food to be kept cold must be kept at below 5˚C
Raw foods must be stored below cooked foods
Foods to be kept frozen must be kept below -18˚C and frozen solid
Dry Food Storage
Dry foods should be stored at around
10˚C-21˚C The store room should be ventilated,
dry cool and free from damp Food should be kept in clean labeled containers with close fitting lids
Stock Rotation
If Food is kept too long it will deteriorate. It is essential to observe ‘Use By Dates’ and follow the first in first out procedure