Section 3.1 — Time, Temperature Control & Storage Flashcards
What are the most important temperatures?
5C for cold, chilled food (8C legally)
63C for hot or hot-held food
-18C or lower for frozen food (3*C tolerance during distribution
Why are temperatures so important?
Food poisoning bacteria becomes inactive through cold temperatures and are killed through heat. If in the danger zone (5C to 63C), food poisoning bacteria will grow exponentially.
How do you check temperatures?
- Simple in-place devices (fridges, freezers) that monitor air temperature.
- Automatic air-temperature monitoring systems that cause alarms if temperature rises.
- Infrared thermometers that give rapid measurements and can screen deliveries.
- Electronic probe thermometers used in the centre or thickest part of food for direct product testing; flat probe used in between packs to not break packaging and is less accurate (1*C tolerance)
Note: probes should be thoroughly disinfected to prevent cross-contamination. If packaging is broken, the product is rejected.
How do you manage the temperatures?
Keep them all in a temperature log book if checking is routine, unless they are continuously recorded.
If an inappropriate temperature is measured, take immediate action, control it, record all action taken and report it to a supervisor or manager.
Reporting only if temperatures have gone wrong is acceptable for small businesses.
Why would a simple in-place device or an infrared thermometer be good?
SIPD is positioned in the warmest place of the unit and is more accurate this way, though is only approximate due to measuring air temperature.
IRT is rapid, though may measure other items if at a distance, so confirm with probe
How should deliveries be received?
Chilled food below 5C. Frozen food below 8C.
Temperature must immediately be recorded and the delivery should be rejected if the temperature is too high.
Maintain the 20-minute rule. This applies to anybody that handles the food from the delivery.
Place food in the correct storage area.
Term for temperature being too high: Temperature abuse
How do you take a temperature?
Measure the core temperature of high-risk foods, that being the thickest part.
Example includes middle of chicken thigh. The core cooks last.
Stir liquid food to evenly distribute the heat.
Do not touch any other part of the food with the probe in case there are bacteria present.
Wait 15-30 seconds for an accurate reading.
How should chilled food storage units be managed to keep food safe?
1C to 4C
Clean regularly by moving contents to another unit and sanitising before thoroughly drying
Clean and disinfect (door) handles daily
Immediately clean spills
Keep doors open for as little as possible
Defrost regularly if not automatic
Check and record the temperature at least once a day
How should food be kept in a chilled storage unit?
Raw and high-risk food separated (raw BELOW high-risk/ready-to-eat)
Use food-safe containers and cover food
Label food and display use-by dates
Rotate stock regularly and appropriately
How should chilled display (not storage) units be managed?
1C to 4C
Cover and form barriers between food and people to prevent contamination
Reduce amount of food handling by using serving equipment (tongs and scoops)
Leftovers should be binned and fresh supplies should be provided
Old or contaminated food should be removed from display and quarantined.
How can you freeze food correctly?
Chill food first so that it freezes quicker and maintains a higher quality.
Divide into small portions and package in a labelled, sealed container to prevent freezer burn.
Freeze chilled food as quickly as possible to prevent large ice crystals and to reduce the loss of liquid when defrosting
What is freezer burn?
Freezer burn is frozen food losing moisture and its surface drying out.
What do ice crystals affect?
Taste
Texture
Quality of food
