Why Hot Holding Is an Important Part of Food Safety ? Large food service operations, such as cruise ships, schools and staff canteens, know only too well the importance of safe hot holding. When substantial volumes of cooked food are prepared in advance for a buffet that will remain open for an extended period, the […]
[FREE STUFF] Infographic: Checking a food delivery Make sure your checklist covers the following Temperatures If you are receiving frozen goods, meats, or fish, the cost of signing for goods that are delivered at the incorrect temperature can be expensive and even dangerous. Use a digital, calibrated thermometer to check temperatures rather than relying on […]
The 4 C’s in food safety The 4 C’s are the core of food safety. Cooking Chilling Cleaning Cross contamination By taking simple steps and having the correct measures in place, you can avoid mistakes that can shatter lives.
[FREE STUFF] Infographic: Using a temperature probe properly in food safety A temperature probe is and essential tool to make sure the food is cooked at the right temperature. While using a temperature probe you should : Use a desinfected probe (including the handle) Make sure the probe is calibrated and tip sensitive Probe at […]
[FREE STUFF] Infographic: Stock rotation in hotels and restaurants A proper stock rotation is paramount reduce wastage ans serve safe food. Here is the method to use : Use FIFO ( First In First out) method Check the conditions of the products Check date codes ( Use by dates must not be used after this […]
[FREE STUFF] Infographic: Calibrating a temperature probe A temperature probe should be calibrated at least once a month to make sure the temperature read on the probe is accurate. There are 2 options, either boiling water, or ice cold water. My personal preference is to use boiling water as that leaves no room for interpretation. […]
[FREE STUFF] Infographic: Hot holding process in food safety Widely used in hotels & restaurants and canteens serving food in buffet style. Hot food must not be kept temperature that might result in a risk to health. At 63°c pathogens begin to die and therefore the food must kept at a 63°C (140°F) or above. […]
[FREE STUFF] Infographic: Color coding for chopping boards Color coding is one of the most efficient strategy to prevent cross-contamination. To prevent misunderstanding or discrepancies , we recommend using signage to make sure everyone is aware of the color code in place in your kitchen. Even when color coding is in place thorough cleaning and […]
[FREE STUFF] Infographic: Fast cooling process in food safety Leaving the food at room temperature for a long time is one of the worse thing you can do in regards to safety. The food needs to remain as little as possible within the temperature danger zone 5°C to 63°C ( 41°F to 140°F).
What to do if the fridge temperature is too high? Knowing what to do in case the fridge temperature is too high is critical to food safety. The most important is not the temperature displayed on the temperature gage but the food temperature. Food which has been above 8°C for 4 hours must be discarded. […]