How to reduce the risk of food poisoning in the commercial kitchen

Food poisoning can cause serious health risks and many people will be affected at some point in their lives. It is usually serious food poisoning, but it will last only for a while, but every year it takes about 500 people in the UK. Therefore, minimizing the spread of bacteria in the kitchen is very important and can be done quite easily, by maintaining good standards of food handling and general hygiene.

The important thing to keep in mind is that food is kept outside the “hazardous area” as much as possible between 5 ° C and 63 ° C, as food is the optimal temperature range for bacterial growth.

When cooking food, please make sure everything is cooked thoroughly. In order to kill most bacteria, food must be heated to 75 ° C for at least 2 minutes. The center has to reach this temperature. Otherwise there are areas of food where there are still many bacteria.

In order to reduce the risk of food poisoning as much as possible, when cooking food, it is necessary to cut the big joints of meat more finely and cook evenly and thoroughly. In addition, meals with high liquid content such as stew, casserole and soup must be periodically agitated during cooking so that all contents are evenly heated.

It is safe to do it once the food is cooked properly and the temperature is kept above 63 ° C before you keep hot foods hot. How long it will take to keep the food warm depends on the type of food, but generally please do not spend more than 2 hours. In the service counter, usually the food is held under the heating lamp or Bain Mary. To avoid cold spots when temperature falls into hazardous areas, food must be agitated regularly.

Similar principles apply as danger zones should pass as soon as possible to cool food. Afterwards, it is ideal to refrigerate the food to less than 5 ℃ within 90 minutes and refrigerate. Importantly, please do not place the hot food directly in the refrigerator, as it may raise the temperature of the refrigerator and cause condensation to form and contaminate the food. Instead, keep the food covered to protect it from contamination and keep it in the coldest part of the cooking area until it is cold enough to put it in the refrigerator.

Another common process of preparing food is thawing. Raw food must be thawed completely and thawed food shall not be frozen at all. To prevent contamination, put the thawed product in a container and cover it away from other foods.

Finally, perhaps most commonly related to food poisoning is the process of reheating food. If this is not done correctly there is a big risk that harmful bacteria grow rapidly and harm if ingested.

Rather than leave the food on a workbench at room temperature, please store it in the refrigerator as much as possible and reheat it. Care must be taken that all parts (to the center of food) reach the minimum temperature of 82 ° C for 2 minutes. Likewise, please do not thaw only food once. Do not reheat it once.

Excellent food processing technology is important, and mistakes leading to case of food poisoning are definitely avoided. The most common problem is to prepare too much food first, leave it for a long time in the temperature range of the danger zone, do not properly cook food and cook process such as thawing, reheating, cooling . Keep important rules and cooking and service areas clean and minimize outbreak of food poisoning

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