3.3.principles of temperature control Flashcards
what are the 3 types that bacteria can be classified into based on optimum temeperature conditons for growth
-Psychrophiles- 0-20c, optimum conditions- 10-15c
-Mesophiles- 10-45c, optimum conditions- 20°C to 40°C
-Thermophiles-45-100c, optimum condtions-50-80c
what is the danger zone?
the temperature range within which bacteria that can cause food poisoning can survive and multiply.
-for UK is 8-63c according to food stadards agency UK
temperature -18c-0
-most bacteria will survive but not grow
-for storage food should be frozen at -18c or below
temperature 0-4c
-most bacteria will survive but not multiply quickly
-food should be stored/ thawed at this temp
temeperature 60c
hot foods should be held at this temp or above
temeperature 74c or above
foods shuld be reheated o this temeperature or above
temeperature 74-100c
bacteria die, toxins and spores may survive
Temperature control during food preparation for food establishments?
freezing-Transport and store frozen food at -18°C
- Chilling-Transport and store chilled food at 5°C
- Cooking-Temperatures of 75°C or above are effective for destroying most bacteria.
-cooling-Food should be cooled as quickly as possible and then refrigerated.
-Reheating-Reheat food to a core temperature of 82°C
-hot holding-All foods which are kept hot prior to serving should be kept above 63°C
service to customers- Food served chilled should be at 5°C or below prior to service. Foods served hot must be kept hot at above 63°C
what is the disadvantages of barbequing, roasting or frying foods?
-if meat is on the bone, and not cooked thoroughly.
-The outside of the meat can appear cooked but inside may still be raw.
-Marinated food should be stored in the refrigerator whilst it marinades.
-risk of cross contamination by using same untensils
what is sous vide?
-a method of cooking food in vacuum sealed plastic pouches which are then cooked by submersion in a water bath.
-There is a lack of information in the range of about 40 to 60°C . This makes it difficult to assess the safety of these new sous vide foods that are cooked in a water-bath at around 50 to 70 °C”.
how can bacteria spread from raw to cooked foods?
-directly , such as by soil on unwashed vegetables.
-Bacteria from raw food can also be transferred by cross contamination from food handlers, work surfaces and equipment.
what are the risks of eating raw foods?
Oysters and sashimi are eaten raw and so these foods need to be sourced from reputable suppliers.
-For some groups the risk of eating raw is higher because the potential consequences of listeria on pregnant woman, the elderly or those with a compromised immune system.
