HIGH RISK FOODS Food that provides the perfect conditions for the growth and reproduction of micro-organisms that contaminate the food and make it unsafe to eat. • Bacteria are single-celled organisms found in air, water, soil, people, animals • Can only be seen under a microscope • Often do not make the food look, taste or smell any different • With the correct conditions (time, moisture, food, warmth) can multiply very quickly • Food poisoning symptoms include sickness, diarrhoea, stomach cramps and fever. In extreme cases, old & vulnerable people, can result in death! soup poultry eggs mayonnaise dairy fish Cooked meat rice shellfish stocks sauces custards gravies seafood CORE TEMPERATURE AT LEAST 75 °C 75 HOT FOOD ‘HELD’ OVER } 63 63 °C DANGER 5 ZONE 0 -18 CHILLED FOOD STORED BELOW 5°C FROZEN FOOD UNDER -18 °C • Thaw foods fully before cooking • Cook foods thoroughly, especially high risk foods. These should reach a temp of above 72°C in the centre of the food. • If food is to be served cold or stored, cool it down as quickly as possible so it is out of the danger zone where bacteria multiply rapidly • Re-heat food thoroughly to the correct temperature (at least 72°C) for at least 3 minutes. (But do not serve to ‘high risk’ groups • Refrigerate and cover (away from flies) food trolleys and buffets • NEVER top up ‘high risk’ foods like mayonnaise on salad bars • Keep hot food over 63°C for no longer than 1 hour. • Be aware that bacteria from raw meat, soil, eggs and poultry can be easily transferred to surfaces, equipment and hands, which in turn can ‘pass on’ the bacteria to other foods. • Use separate knives and chopping boards for preparing raw meat. • Wash your hands after handling raw meat • Never sit raw meat and cooked meat together. Do not allow the blood and juices of raw foods to drip onto cooked foods, eg. During storage in refrigerator.
Pages to are hidden for
"HIGH RISK FOODS"Please download to view full document