Food Safety Flashcards
Why do we preserve food?
Need to keep conditions so bacteria can’t grow.
What are the 4 critical temperatures affecting Bacteria growth?
Cooking/reheating (75)
Danger Zone (5-63)
Chilling (0-5)
Freezing (-18)
Why is cooking/reheating food important?
Cooking food 75+ kills bacteria. Important reheat food properly, only once. Reheat food above 75C at least 3 minutes. Check food temp with temperature probe or check food is piping hot.
Why is the Danger Zone important and why is it called the Danger Zone?
Bacteria grow + multiply quickly at 5-63C. Hot food held above 64C. Optimum temp bacterial growth = 37C normal body temp. Once cooked – food can’t left out for more 2 hours.
Why is chilling food important?
Keeping food slows down growth of bacteria. Extends shelf life food.
Chilling food doesn’t change properties much – chilled foods looks/tastes same however may harder texture.
Why is Freezing food important?
Freezing below -18 stops bacteria growing – become dormant. Freezing greatly extends shelf life food + nutrients aren’t lost. Doesn’t kill bacteria – active again when food defrosts.
Fridge facts?
Use correctly - don’t overstock air can’t circulate heat can’t removed efficiently.
0-5C ideal chilling foods (esp high risk)
Keep Food covered/stored containers prevent contaminating foods.
Don’t let blood/juices raw meat drip other food – store meat, poultry, fish bottom shelf fridge.
Freezer Facts?
Freezers set around -18C. Food clear labels date frozen. Defrosted meat + poultry thoroughly in fridge — food partially frozen recommended cooking time may not enough kill bacteria
Or cooking from frozen follow ‘cook from frozen’ time
Why do Fridges + Freezers use star rating?
Indicate how long store food: Storing in ice box/freezer compartment fridge:
1 week (-6c)
** 1 month (-12C)
Storing in domestic freezer:
*** 3 months (-18C
** Until ‘best before’ end date (-18C/colder)
