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Cool and reheat food

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Cool and reheat food

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									                                             Food poisoning

    Keep food safe        Food poisoning, with its symptoms of vomiting,
                          diarrhoea and stomach cramps, is a very unpleasant
                          illness from which most of us will recover.
                          However, for some people, including young
                          children and the frail elderly, it can be life threaten-
                          ing or can leave sufferers with serious health
      Reheat rapidly to   problems.                                                   Essential food safety
      60ºC or hotter                                                                       practices
                          One cause of food poisoning is bacteria that have
                          had the opportunity to multiply in food.

                          Bacteria that have the chance to multiply in food
                          cause food poisoning in two ways. They either
                          multiply in foods to sufficient numbers to make us
                          ill or, as they multiply, they produce poisons in the
                          food that cause illness.
      Cool food rapidly
      to                  Keeping food at the right temperature will prevent          Cool and reheat
      5ºC or colder       food poisoning bacteria that might be in the food
                          from multiplying.                                           food safely—to
                                                                                         the right
                                                                                       temperatures

Remember
                          Food Standards Australia New Zealand developed this
• Prepare  food quickly       leaflet for State and Territory governments.
                           Food Standards Australia New Zealand website is at
• Cook food thoroughly                  www.foodstandards.gov.au
• Cool and reheat food
  rapidly                       For food safety fact sheets and information on
                                your food safety obligations contact your local
• Store, display and                         government council

  transport food either
  chilled or hot
                                                                                     For food safety fact sheets and information
                                                                                       on your food safety obligations contact
                                                                                           your local government council
                                            Council contact details
     Which types of food must be                                    Cooling food safely                                Reheating food safely
     cooled and reheated safely?


The types of food that must be cooled and               What is the problem?                                  What is the problem?
reheated safely are called potentially hazardous
food.                                                   Food poisoning bacteria that may have survived        Food poisoning bacteria will start to multiply
                                                        the cooking process will start to multiply as hot     when chilled food is reheated to temperatures
Examples of potentially hazardous food                  food cools down.                                      above 5ºC. They will stop multiplying when the
that are likely to be cooled and reheated                                                                     food reaches 60ºC. The longer it takes for food to
                                                        Once the food has dropped in temperature to 60ºC      reheat to 60ºC the greater the number of bacteria
∗ Cooked meat or cooked food                            or below bacteria will multiply. Their numbers        that may be in the food.
  containing meat, such as casseroles,                  will increase as the food cools to 5ºC. The longer
  curries and lasagne                                   the food takes to cool the greater the number of      How can I prevent food poisoning bacteria
∗ Cooked food containing smallgoods                     bacteria in the food.                                 from multiplying?
  (e.g. strasbourg, ham and chicken
  loaf ), such as pizza topping                         How can I prevent food poisoning bacteria             Reheat food rapidly. The recommended
∗ Dairy products, such as milk and                      from multiplying?                                     maximum time to reheat food is 2 hours.
  custard
∗ Sauces containing cream or milk                       Cool the food as quickly as possible. The Food        The Food Safety Standards require you to reheat
∗ Seafood including patties, fish balls, stews and      Safety Standards require you to cool potentially      potentially hazardous food that you are going to
  sauces containing seafood and fish stock              hazardous food in the following times                 hold hot e.g. in a bain-marie, rapidly to 60ºC or
∗ Cooked rice and pasta                                                                                       hotter and display or store it at that temperature or
∗ Foods containing eggs, beans, nuts or other protein     From 60ºC to 21ºC in a maximum of 2 hours           hotter.
  rich foods such as quiche, soy bean products and       and from 21ºC to 5ºC in a maximum of 4 hours
  lentil burgers                                                                                              The Food Safety Standards do not specify a
                                                        What are some ways I can cool food                    temperature for reheating food to serve
This list may not include every type of food. If        rapidly?                                              immediately e.g. a portion of lasagna. It is good
you are doubtful about a particular food the                                                                  practice to reheat all food rapidly to at least 70ºC
Environmental Health Officer at your local              ∗ Place food to cool in the refrigerator or cool-     and hold it at that temperature or
council will be able to assist.                           room as soon as it stops steaming                   hotter for at least 2 minutes.
                                                        ∗ Portion food before cooling for example, slice
You must have a thermometer to check                      meats and cut large poultry into smaller portions   Do I have to cool or reheat food in the
the temperature of the food                             ∗ Place liquid foods such as stews and casseroles     times in the Food Safety Standards?
                                                          in shallow containers no more than 5 cm deep
If you handle potentially hazardous food you            ∗ Ensure cool air can circulate round the food – so   You are allowed to take longer to cool food and to
must have a probe thermometer accurate to                 place food containers on shelves, not on the        different temperatures but only if you can prove
+/-1ºC to check the temperature of your food.             floor.                                              that the cooling process will not make the food
                                                                                                              unsafe to eat.
Remember to clean and sanitise the thermometer
before you insert it into food. A fact sheet on                                                               If you want to reheat food slowly or to a lower
thermometers is available from your local                                                                     temperature you will have to prove that the
council.                                                                                                      reheating process will not make the food unsafe to
                                                                                                              eat.
.

								
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