HIGH RISK FOODS by hcj

VIEWS: 4 PAGES: 7

									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.

								
To top