AA1 (1).png- It’s important to manage food temperatures properly throughout its handling to keep food safe from time and temperature abuse.
- The key points are:
1. Temperature Danger Zone: This is between 5°C and 60°C, where harmful bacteria thrive. Avoid keeping food within this range for too long.
2. Cooling: Quickly cool food to below 5°C within 4 hours to prevent bacterial growth when making large batches.
3. Reheating: Ensure food is reheated to at least 74°C to kill any bacteria that may have developed during storage.
4. Cooking: Always cook food to above 60°C to ensure safety by killing bacteria during the cooking process.
- By adhering to these guidelines, food safety can be maintained, reducing the risk of foodborne illnesses.
- Teacher: Admin User
Skill Level: Beginner
