One way to check whether the food has been cooked thoroughly would be to use a probe thermometer, but you must also take care that probe thermometers do not contaminate or taint the food being probed. It is important that food is cooked thoroughly to a core temperature of at least 75✬ for at least two minutes to kill the bacteria. In raw foods, such as meat, fruit and vegetables, high levels of bacteria may be present due to contamination with soil or due to the preparation process. Temperature Control in Cooking & Reheating We now know why temperature control is so important, but how can you achieve it? In this article, we will be exploring temperature control techniques to ensure that food is kept out of the danger zone as much as possible, and is safe to be consumed.
If you are involved in food manufacturing or preparation, it’s your responsibility to keep foods out of the danger zone by using approved methods to chill, heat, and store foods. However, the most common food-related bacteria grow at their best in the ‘danger zone’. Bacteria can, however, grow and survive between 5 – 65 ☌ (41 – 149 ☏). The Danger Zone is a temperature range in which bacteria grow and multiply at the fastest rate. Heat kills bacteria, while cold temperatures slow down the growth of bacteria to prevent it from reaching harmful levels. As a business, it is your responsibility to closely follow food safety guidelines when it comes to temperature control.īy controlling the temperature, you can control the levels of bacteria which spoil foods and cause illness.
Temperature control in the production and preparation of food is important for a number of reasons, to preserve quality but most importantly to ensure safety.
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