Temperature Control in Food Preperation
Posted by amanda c on October 23, 2009.
Why is Temperature Control Important?
Poor or inadequate temperature control of food is the main cause of food poisoning. The bacteria that cause food poisoning need warmth to multiply, and so the correct use of temperature control can prevent food poisoning by providing an environment where bacteria is either dramatically reduced or the bacteria destroyed.
The Temperature Danger Zone?
Between 8°C and 63°C bacteria can multiply rapidly, and in optimum temperature conditions (37°C) they can double in number every 10 – 20 minutes. If bacteria multiply rapidly in food this can result in food poisoning. This does not always affect the taste, smell or appearance of the food itself. It is recommended that frozen food is stored below -18°C so that bacteria are prevented from growing.
Using a digital Probe.
The temperature control of food can be easily accomplished by the correct use of a digital temperature probe. These probes are used widely in food preparation to minimise the risks of food poisoning.
Cooking and Reheating
A digital probe is used during the cooking process to check if the food has been thoroughly cooked or reheated. The food is safe if it has reached a high enough temperature for a long enough period of time. To correctly check the temperature of food, use a clean probe and insert it so that the tip is in the centre of the food, or the thickest part.
Hot Holding
A probe can be used to ensure that food is kept at a hot enough temperature prior to serving. It is a legal requirement that hot food must be kept at a temperature of over 63°C. To check that the food in hot-holding is above this use a clean probe inserted so that the tip is in the centre of the food or the thickest part.
Storing and Displaying Chilled Food
It is a legal requirement in England, Wales and Northern Ireland that certain chilled food must be kept below 8°C. In Scotland the regulations do not set a specific temperature. To check that food is being kept at a low enough temperature insert a clean probe so that the tip is in the centre of the food or the thickest part.
Chilling Down Hot Food
Hot food that is to be stored for later use needs to be chilled rapidly and then stored at a temperature as specified above for chilled food. To check the best method for doing this, use a clean probe to test the temperature at regular intervals to see how quickly it is dropping, Repeat this for other methods of rapid cooling and compare to find the best method.
Product Categories
- CLEARANCE ITEMS »
- Housekeeping »
- Washroom »
- Floor Care »
- hygieneware »
- Barware »
- Catering »
- Kitchen Hygiene »
- Nursing & Care »
- Health and Safety »
- Industrial »
- Window Cleaning »
- Waste Management »
- First Aid »
- *NEW* ENVIRO RANGE »
- Car and Vehicle »
- New Products
- Swine Flu Protection Pack
- The Swine Flu Pack from Adcocks has been designed to help slow the spread of Swine Flu within organisations. The... [read more]
- Wipepod™ BK180
- The wipepod™ is a custom designed and patented hygiene wipes dispenser for use in both commercial and domestic environments. Instantly... [read more]
- Visa Versa Washer & Squeegee CD310
- Visa Versa Washer & Squeegee Washer and a squeegee in one tool. Complete with original sleeve and soft-rubber. Now comes... [read more]
Popular Products
Quick Search
Call 01443 865050 for advice on professional janitorial supplies, catering supplies and hardware
Items in Your Basket
- Sub total
- £0.00
Latest News
- Temperature Control in Food Preperation
- Why is Temperature Control Important? Poor or inadequate temperature control of food is the main cause of food poisoning. The bacteria that cause food poisoning... [read more]
- Good Hygiene for Caterers
- Personal Hygiene The single most effective and the most important part of contolling cross-contamination and the spread of germs, bacteria and viruses is to ALWAYS... [read more]
- 6 Steps to Effective Hand Washing
- October the 15th this year is Global Handwashing Day Although people around the world wash their hands with water, very few wash their hands with... [read more]
- Helping slow the spread of Swine Flu
- HOW DOES SWINE FLU SPREAD? Flu viruses are made up of tiny particles that can be spread through the droplets that come out of your... [read more]
- Summer pests - Dealing with Flies
- Flies and Bluebottles are particular pests during the warmer months of the year, in addition to merely being nuisances they can also pose a threat... [read more]
- > View all news