Overview
Maintaining safe food temperatures is a constant challenge when holding or transporting hot and cold foods. Especially when transporting products to locations far away from the kitchen and where access to electricity is limited.
Food temperatures must be carefully monitored to ensure that they are out of the danger zone. Hot foods in food transport carriers, on steam tables or in chafing dishes must be maintained above 63ºC. Cold food held on a buffet, salad bar, prep table or in a carrier must be 5°C or below. All food should be temperature checked prior to serving. Covering food pans with lids helps maintain safe food temperatures and reduce spills and cross contamination.
Whether catering for a nursing home where the customer group is more vulnerable to the impact of unsafe food or operating a prison satellite feeding service, you can rely on Johnsons to provide bespoke holding and transport equipment solutions to help you to hold hot and cold foods at safe temperatures.
The Danger Zone
High risk food foods present the most danger when transporting and holding. High risk products and ingredients are those ready-to-eat foods which easily support bacterial multiplication when conditions (food moisture, warmth and time) are favourable and when they are eaten without treatment (e.g. cooking) immediately before eating that would destroy food poisoning bacteria.
The main high risk foods are:
- Cooked meat and poultry
- Cooked meat products - gravy, soups, casseroles
- Meat or fish spreads and pates
- Mayonnaise and other sauces which use uncooked eggs and or milk
- Shellfish and seafood
- Cooked rice
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• Every food handler has a legal responsibility to safeguard food so that it does not cause illness or harm
• High standards of personal hygiene help to prevent food poisoning and food-borne diseases.
• Salad bar items such as tuna flakes, cold cooked ham and chicken, flaked tuna salad are among the ready-to-eat foods that easily support bacterial growth.
• Never use steam tables or chafing dishes to reheat food.
• Keep food out of the danger temperature zones of 5ºC to 63 ºC during holding.
• Shallow pans help retain safer food temperatures.
• Prepare appropriate quantity serving batches to reduce waste, control quality and reduce harmful exposure.
• Check and record food temperatures frequently. Check top surfaces before stirring, then stir with a clean, sanitised utensil and measure and record temperature in several areas.
• Avoid using ice as a means of cooling, as it melts, food surface temperatures can easily enter the danger zone when held for several hours.
• Never allow ice to be in direct contact with food surfaces. Ice may be contaminated with harmful bacteria from improper handling or if it is made from non potable water.
• Never mix old product with new when replenishing.
• Check steam tables, refrigerated tables and holding and transport equipment prior to using and monitor proper temperatures during use.
• Label all food pans clearly with contents and use by date.
• Cover pans with lids to maintain temperatures and protect contents. Eliminate messy plastic or foil wrap that can easily tear or leak contents.
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