Professional Documents
Culture Documents
Food Safety Management: Group Written Assignment (LO 3.1-3.2-3.3-3.4-3.5-3.6-3.7)
Food Safety Management: Group Written Assignment (LO 3.1-3.2-3.3-3.4-3.5-3.6-3.7)
Management
Group Written Assignment (LO 3.1-3.2-3.33.4-3.5-3.6-3.7)
This assignment is a team research work on effective prevention systems in the control of
food contamination in a restaurant.
By Nafis Furreed, Saleem Reza Dulall, Kenny Calou, Soomaya Rawat and Chandisha Pittea
9/24/2014
Acknowlegdement
I would like to thank my tutor Miss Nisha Sookool Goolab for helping our team for our Food
Safety Audit Assignment which has been conducted at La Potinire Restaurant et Traiteur.
I would also like to thank Madam Priscille Desveaux, the Managing Director of La Potinire
Restaurant et Traiteur. I would like to thank Madam Caroline Ulcoq, the restaurant manager
of the organisation, for her non-reluctant help and for providing our team with all the
information we needed for this assignment. Without the help of the management of La
Potinire Restaurant et Traiteur, this assignment would not have been possible.
I would also like to thank my team members Nafis Fureed, Soomaya Rawat, Chandisha Pittea
and Kenny Calou for working as a team. Also a big thanks to all my colleagues, my friends
and my parents for all the help and support that they have provided me during the making of
this assignment.
Table of Contents
Acknowlegdement ................................................................................................................................... i
Table Of Figures ...................................................................................................................................... v
List of Tables ........................................................................................................................................... v
List of Abbreviations ............................................................................................................................... v
Introduction ............................................................................................................................................ 1
Food Safety ......................................................................................................................................... 1
Importance of Food Safety Management ............................................................................................... 4
The benefits of Food safety Management .............................................................................................. 5
Discuss the key steps in a temperature system (3.1) ............................................................................. 6
Temperature Required for Food Safety .............................................................................................. 7
Cooking Potentially Hazardous Foods............................................................................................. 7
Observation and Audit at La Potinire Restaurant et Traiteur ........................................................... 8
Solutions and Recommendations ....................................................................................................... 9
Cold holding ...................................................................................................................................... 10
How cold holding should operate to avoid food related illness ................................................. 10
According to our observation ...................................................................................................... 10
Summarise methods for the safe storage of food (3.2)........................................................................ 11
Observation and audit at La Potinire restaurant ............................................................................ 12
Some solutions and improvements .................................................................................................. 12
Hot holding ....................................................................................................................................... 13
How hot holding should operate ................................................................................................. 13
Evaluate the importance of personal hygiene in the control of food contamination (3.3) ................. 15
Importance of Personal Hygiene ...................................................................................................... 15
Perception of people..................................................................................................................... 16
Self-satisfaction ............................................................................................................................. 16
Health issues ................................................................................................................................. 16
Legislation Personal Hygiene ......................................................................................................... 16
Safety Audit in the restaurant........................................................................................................... 17
Protective clothing ........................................................................................................................ 17
Recommendations ............................................................................................................................ 18
Training of staff ................................................................................................................................. 18
Practices to maintain a proper personal hygiene ............................................................................. 18
Evaluate cleaning and disinfection as a process supporting safe food production (3.4) ..................... 19
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iv
Table Of Figures
Figure 1- Personal Hygiene Checklist .................................................................................................... 31
Figure 2 - Utensils And Equipment checklist......................................................................................... 32
Figure 3 - Food Preparation Checklist ................................................................................................... 33
Figure 4 - Food Storage and Dry Storage Checklist ............................................................................... 34
Figure 5 - Refrigerator, Freezer, and Milk Cooler Checklist .................................................................. 35
Figure 6 - Temperature Log for Cold storage devices ........................................................................... 36
Figure 7 - Cleaning and Sanitizing Checklist .......................................................................................... 37
Figure 8 - Hot Holding Checklist ............................................................................................................ 38
Figure 9 - Cold Holding Checklist .......................................................................................................... 38
Figure 10 - Garbage Storage and Disposal Checklist ............................................................................. 39
Figure 11 - Pest Control Checklist ......................................................................................................... 39
Figure 12- Hygienic Design and Construction of food premises ........................................................... 40
Figure 13 - Staff Training ....................................................................................................................... 41
Figure 14 - Kitchen Plan ........................................................................................................................ 42
Figure 15 - Thermometer Reading for Food Safety .............................................................................. 43
Figure 16 - Letter of Attestation ........................................................................................................... 46
List of Tables
Table 1 - Temperature Measures and Control...................................................................................... 44
Table 2 - Hazardous Food Cooking Temperature Chart ........................................................................ 45
List of Abbreviations
MEP Mise En Place
HACCP Hazard Analysis Critical Control Point
Introduction
Food Safety
Food safety is a public health priority and every year, there are millions of people falling sick
and even many deaths have been reported due to the result of eating unsafe food. Food
safety can simply be defined as an assurance that food will not cause harm to any human
being or animal when it is prepared and/or eaten according to its intended use. People are
always expecting their food to be safe for consumption, therefore if food safety and food
hygiene are not taken seriously, it can be a serious health hazard and even lead to death in
many cases. Foodborne illness or food poisoning is the consumption of water or food that
has been contaminated. Foodborne illness is caused by pathogenic organisms which
eventually lead to either food intoxication or food infection. This occurs when a group of
person consume the same contaminated food or water and then suffer from the same
illness or symptoms.
There are usually three types of food contamination; physical contamination, chemical
contamination and biological contamination.
Physical contamination takes place when a foreign object like hair, insects or any hard
unwanted material comes in contact with food that is intended to be eaten. This is why food
handlers are not allowed to wear jewelleries while they are on duty. Despite the fact that
physical contamination can be less dangerous or completely harmless, it still makes food
look less desirable to consume. No one likes to have a hair in their food. This affects the
business and its reputation.
Chemical contamination takes place when chemicals make their way into food, such as
bleach, detergents, and perfumes and so on. It is always recommended to avoid using
strong chemicals in food area to avoid such contamination. Food handlers must always wash
their hands properly if they have handled chemicals before entering the food area.
The last type of contamination is biological. This is usually the most dangerous type of
contamination and it is usually more common in many restaurants. This happens when food
are affected by harmful tiny micro-organisms such as fungi, viruses, parasites and bacteria.
One of the most common ways food can be contaminated biologically is by cross
contamination, that when raw food comes in contact with cooked food. Practising a safe
food handling in the food industry will decrease cases of biological contamination.
Usually these types of contamination can happen at any time if precautions are not taken;
and if measures and guidelines are not provided to food handlers.
For this assignment, I am looking forward to make sure that food production is carried out in
the safest way as possible at La Potinire Restaurant et Traiteur in order to avoid any type of
contamination, whether physical, chemical or biological.
Food hygiene is about controlling pathogenic bacteria, which can cause serious illness. The
four main points to remember for a good hygiene are:
Cross-contamination
Cleaning
Chilling
Cooking
Temperature of food will need to be taken from time to time make sure it is safe to eat. If
temperature is checked, the growth of bacteria will make the food unsafe for consumption
and customers might suffer from food poisoning.
Cold food must remain to a temperature below 50C
Hot food must have a temperature above 630C
To make sure that food is being handled safely, I have prepared a few checklists to monitor,
check, record and control the following:
Food preparation
Large Equipment
Hot Holding
Cold Holding
Pest Control
Importance of training
Employees will lose their jobs because of closure of the business or because they have
become long term carriers of food poisoning organisms especially salmonella.
Dairy products
Shellfish
Sprouts
Any food containing the above, for example casseroles, salads, quiches and so on
However as a chiller must have a temperature below 50C and the freezer must have a
temperature of -180C, we can notice that chiller 1 has a recorded temperature of 5.40C, which
is above the required temperature. Chiller 2 and 3 have the average required temperature
which was still on the safe side of having safe food. Freezer 1 however has a temperature of
15.20C and it was somehow not the required temperature which is 180C. There was a
difference of +2.80C between the temperatures recorded compared to the required
temperature. The reason was because freezer 1 and chiller are in constant use in the morning,
that is, the employees open both devices a lot to remove or store food. Hence, this has caused
the temperature to increase.
Another problem encountered during the audit was that the freezer and chillers was were not
cleaned and neat. It was very messy but everything was sealed up properly. There was some
blood stain at the bottom of the freezer. I have also noticed that not all the food was labelled,
wrapped and dated properly. As a matter of fact, they do not do so because they claim that
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they discard everything after 7 days, but it did not make sense of how they are supposed to
know which food is still safe and which is not.
I have also enquired a lot about the first in first out method on inventory and they claim that
they do use that method for all their stock, whether from the chillers, freezers or from the dry
storage cupboard.
I was also looking for their temperature log form which would basically have the recorded
temperature throughout the day but unfortunately this procedure is not done. The reason they
do not do it every day is because the business is not HACCP certified but they check it from
time to time while they are working and if there is any glitch, it is reported to the manager.
Cold holding
Like hot holding equipment there is also cold holding equipment in professional kitchen and
it must be able to keep foods at 41F or colder.
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Refrigerated storage this is all about refrigerators, chill cabinets and or chill stores. It is
most commonly used to store vegetables, fruits, milk products or
products to be use in short laps of time such as chicken or fish. It
should be on a temperature between 0oC and 4oC.
Frozen storage this local is used to store high- risk food such as raw chicken, fish or meat.
The temperature should be below -18oC. The food removed from this local
should not be freeze again.
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Hot holding
In a professional kitchen, all foods which need to be served hot are kept on a hot pass until
the waiter takes it off to serve the customer. The hot pass does not only maintain hot
temperature of the food but more importantly keeps the food at a temperature which prevents
growth and multiplication of bacteria. The hot holding equipment needs to maintain foods at
135F or higher. Hot holding equipment is used to keep foods hot and not to preheat foods
therefore when placing foods on the hot holding it should be hot enough and the hot holding
equipment must be pre heated before operation.
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As we did not visit them during service time we dont know if they respect all the rules
concerning the hot holding equipment but according to some questions they answered it
seems that they do perform it accordingly.
But however the moment we were present there the hot holding was not clean at all as they
allowed us to take our notes on the hot holding and there were many materials such as boxes
on it which may contain bacteria thus it may be very risky if they do not disinfect the hot
holding surfaces before service hours. Whether food is protected from contamination, we are
not sure.
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contamination. The most common is physical contamination occurred by either hair or nail
found in food.
Someone having health problems such as skin rash or other diseases should consult a doctor.
Any person suspected to be a carrier of a transmittable disease should be allowed to enter
food production areas if there may be a chance that food will be contaminated. That person
should be reported to the management and actions must be taken. Food contamination can
have a negative impact on the business and even may lead to the closure of the
establishment.
Wounds and cuts should be disinfected and covered with suitable waterproof dressings.
Personnel should have a minimum of discipline and wash their hands after using the toilet
and before handling any food products. Personnel should refrain from actions that can cause
food contamination such as: spitting, chewing, sneezing or coughing.
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Perception of people
Customers often meet employees and judge them on their appearance at the first sight.
Moreover the perception of a customer is very important as they get an indication of what is
the standard of the company and to what extent they put emphasis on a proper hygiene at
work.
Self-satisfaction
When an employee feels well he is more efficient and confident to work with a proper mind
set and assurance to provide a good quality work which leads to a quality work. Moreover the
standard of the organisation is maintained.
Health issues
Avoiding illness and contamination are the two main factors of a good personal hygiene.
Being mentally fit and physically clean enhances productivity of an individual. Moreover the
fact is that keeping a good way of living is the appropriate way to be heathy. A good nutrition
of the individual should be observed thoroughly.
Personal hygiene is the start in the monitoring process towards health and safety procedures.
Employees should respect the rules and regulations of the safety procedures policy of the
company for various reasons, such as ; keeping a good standard of the restaurant, ensure
proper quality of work, have a good appearance when dealing with customers.
On the other hand, it is difficult to obtain a proper grooming from employees, after the safety
audit made at La Potiniere restaurant, we noticed a few mistakes of the employees in the
kitchen field, and a simple example would be: No proper use of gloves when dealing with
food.
Wear a clean washable overall effectively preventing the food from coming in
Wear a clean hair covering for the purpose of effectively preventing his hair from
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coming in contact with food or any surface which the food is liable to come in
contact;
Smoking and eating are strictly prohibited when dealing with food
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Recommendations
Quality and security are the main points to take into considerations when dealing with food
safety issues. Moreover the non-conformance we met at the restaurant showed room for
improvement as there are few things to put into practice to achieve a proper way of dealing
with food.
Moreover, an organisation and a daily control of the management should be launched and
adopted in their culture to promote the importance of personal hygiene. Store, bins and sinks
should be kept clean and be properly air conditioned.
Training of staff
Appropriate training should be given to employees to be able to adopt the proper way of
dealing with food and have the proper attitude when dealing with the processing of food.
Avoiding cross contamination and using the proper chopping boards are the minimum
knowledge an employee should have.
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Observation
According to our visit to the restaurant, they lack equipment such as a 3 compartment sink.
Their dish machine works properly and we witnessed that water in the kitchen is of correct
temperature for wash and rinse and also clean and free from grease. Their Utensils soaked in
sanitized solution was nowhere to be seen. Their equipment are allowed to dry in the open air
respectively in order to preserve them from moisture.
At the restaurant we observed that they used appropriate cutting board but it is not washed
and sanitised regularly. The work surfaces are not clean at all. Its like a mess; utensils are on
the cutting board along with the vegetables. Drawers and racks are clean but not orderly
arranged. The equipment used is not washed regularly, for example oil need to be change in
the fryer and knives should be washed after use.
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Solutions
As a solution, the work post need to be more organise and less messy. The utensils used need
to be washed and sanitize regularly. The equipment should be clean immediately after use.
We have observed that with the same knife they are cutting octopus and then vegetables.
This is a very risky action as cross-contamination has occurred. In order to avoid this, proper
sanitation must be done and staff should be trained so as to have a better understanding on
cleaning and sanitising.
They should plan for a 3 compartment sink for better organisation when preparing foods. The
employees should emphasize more on sanitizing their equipment during and after food
preparation. They can use the dish washer which wash and dry the utensils automatically
rather than allowing the utensils to dry in the open air as microbes is everywhere. The
organisation can plan a special course for the employees concerning cleaning and sanitizing
for a clear understanding and more importantly so that they learn about sanitizers hazards.
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Environmental issues
The company Hardy Henry ensures the control of pests all through the year. They use to
place traps to avoid proliferation of rats in the restaurant and avoid contamination of
cockroaches.
Control issues aim to reduce misuse of equipments and will certainly put more emphasis on
safety issues such as the problem of gap under the door which should be fixed as quickly as
possible.
Staff training
Staff training should be provided to help in the monitoring of pest control. Although the
major work is done by a specialised organisation, staff should be aware of the precautions to
take;
Prevent food from falling in corners
Clean after each production
Keep garbage clean
Regular checks of traps
Keep store in a clean and tidy way
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Types of pests
Rats
Rats form part of rodents. Rats can cause many problems such as it can spread
diseases, contaminate foods and also damage the work premises. Rats create
contamination by consumption of the product or by urinating near the product. Rats
cause both physical and microbial food contamination.
Cockroaches
Cockroaches are the most infested in the food premises as it is attracted to food and
smells. Cockroaches contaminate the food directly as it tend to go from filth to the
food and therefore helps in the transmission of pathogens and hence causing food
poisoning and spoilage. It infest materials and premises with it characteristic smell
Flies
Flies usually enter through small holes or by window. They use to lay eggs which
create larva that contaminates food very quickly and thus the food is not good for
human consumption which can lead to diseases.
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Justify the need for hygienic design and construction of food premises
(3.6)
A food premise can be defined as any site where food is prepared, stored or sold. This
includes various business organizations at every stage of the food chain, that is, from
production, processing, preparing, serving and eventually to selling. When it comes to
designing and construction of any food premises, food hygiene is the main issue. When
designing a food premise, many factors have to be taken into consideration and it must be big
enough so that it has sufficient room to do all that is needed in order to run a hygienic and
efficient food operation. Sometimes, the amount of space needed might depend on the
complexity of the operation itself. For instance, not much space is needed to prepare coffee
but in a restaurant, a lot of space might be needed for all kind of food preparation. Anyone
who operates a food business must ensure that it is built and laid out in such a way as to
promote good hygienic practice and ease of cleaning.
General requirements
The design and layout of a food production area should:
Allow access to all areas for cleaning, disinfection and maintenance.
Allow a good flow of production from raw materials to ready-to-eat which will
decrease or prevent any cross contamination.
Where drainage gullies or channels are provided the floor should be sloped to ensure
that water drains naturally to these.
As far as possible, kitchens and food storage rooms should face north to minimise
solar heat gain.
Walls and roofs should be well insulated to avoid the formation of condensation and
mould.
Allow good food hygiene practices, including protection against contamination and,
in particular, pest control.
Provide suitable conditions for handling and storing food while at the same time
keeping it at the required temperatures. Those temperatures should be monitored and
recorded.
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Work surfaces
Surfaces in rooms in which open food is prepared, handled or stored (including equipment
surfaces) must be smooth, impervious or non-absorbent, washable, non-toxic, non-corrosive,
and durable in order to permit adequate cleaning and disinfection and to minimise the risk of
contamination. Stainless steel is the most ideal. Plastic laminated chipboard can be used
instead but it will wear out quickly and not resist impact. Where possible, areas underneath
work surfaces should be opened to allow for easy cleaning. Lightweight plastic laminate such
as "Melamine" is not suitable.
Kitchen storage
Storage units should be wall fixed where possible to allow easy access below for cleaning.
They must be constructed of materials which are non-absorbent and very easy to clean. Fancy
mouldings and handles that may trap dirt must be avoided.
Rubbish storage
A suitable area must be provided for the storing of rubbish. The area should have a hard
surface to make cleaning easier. Storage containers should be secured, frequently cleaned and
must be protected from pests such as rodents and cockroaches.
Sinks
An acceptable number of sinks must be provided. Normally, a minimum of two full sized
sinks (one for washing food and one for washing equipment) and fitted with drainers as
required, will be sufficient. The sinks must have supplies of hot and cold water together with
proper drainage.
Hand washing facilities and toilets
A food premise must have an acceptable number of flush lavatories that are connected to an
operative drainage system. Toilets doors must never be facing directly into areas where food
is handled. There must be a number of hand sinks or wash basins, which are used only for
washing up hands. The hand sinks must also have both hot and cold water, soap, and
materials for hygienic hand drying such as paper towels or heat blowing device.
Cooking Equipment
All cooking equipment must be sustained in a clean condition. The equipment should be
movable so that areas under and behind it can be easily cleaned. The equipment must always
be cleanable and capable of being sanitised, in good condition and where in contact with
food, it must be nontoxic. Cutting boards must be non-absorbent, non-toxic and very easy to
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connected to the supply by flexible hoses as this allows equipment to be moved for cleaning.
Electrical appliances should also be capable of being moved for cleaning.
Food Storage
Food must always be stored at the required temperature. Refrigerators and freezers should be
positioned in a well-ventilated area away from sources of heat such as cooking equipment.
Refrigerators and freezers should be regularly checked to ensure that they are maintaining the
correct temperature. Refrigerators must operate at or below 8C and freezers must operate at 18C or colder. Dry goods stores are for food not requiring temperature control. They should
be clean, in good repair, cool and well ventilated.
Pest Control
All parts of food premises must be designed and finished to discourage pest infestation.
Avoid gaps, voids and hidden spaces. Where necessary, windows and doors should be fitted
with screens to prevent flying insects entering the premises. Consideration should also be
given to installing an electrical insect killer in a suitable position.
and it was sufficient to store most of the unused products. The food surfaces are clean, in
good condition and very easy to clean and disinfect. The food surfaces that are used to do all
the MEP were however not sufficient as there are too many chefs working in the kitchen. Due
to the lack of space for cutting and dicing food, one of the commis chefs was working right
next to the sink and dishwashing area and he was handling raw fish. This could cause
chemical contamination as a result. The kitchen is free from any pest as there are many
measures that are taken such as rat and mice traps, electric fly killers and so on. Another main
issue I have noticed is the lack of room available for the employees. This causes lot of traffic
in the kitchen and as a result, accidents can happen at any time.
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Moreover, staff should be well trained in order to have a proper knowledge of the equipment
they use such a dish washer, chopper, food processor, fryer, grill, robot coupe, sous vide etc.
They need to know how to operate it, how to clean it and how to use it in order to make it last
longer.
Staff should know how to apply food hygiene when they work for example dipping their
utensils in water, washing their hands when necessary, no touching of nose, ear or mouth
when cooking, covering foods whenever needed, wearing kitchen clothes and appropriate
shoes, no jewelleries when preparing foods.
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Compliment or award can encourage staff to work efficiently and achieve good behaviours.
Demonstration for complex equipment can be done to avoid any accidents.
Demonstrations and training for manipulative jobs can be done to assure better understanding
of the staff and better work.
Employees must properly use sanitizers they should follow the guidelines, follow the
cleaning plan, respect the procedure and they should ask questions whenever they are
confused.
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Annex
Checklists for Hygiene, Food Safety, Temperature, Quality and Security
PERSONAL HYGIENE
Yes No
soap,
Corrective Action
Name and
Signature
31
Yes No
Corrective Action
Name and
Signature
32
FOOD PREPARATION
Yes No
Corrective Action
Name and
Signature
33
Yes No
Corrective Action
Name and
Signature
34
Yes No
Corrective Action
Name and
Signature
35
Refrigerator/Freezer
08:00
09:00
10:00
11:00
12:00
13:00
14:00
15:00
Refrigerator 1
Refrigerator 2
Freezer (-18)
Checked By:
Note:
Refrigerator Temperature must be below 50c
Freezers Temperature must be 180c
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Yes No
Corrective Action
Name and
Signature
37
Yes No
Corrective Action
Name and
Signature
COLD HOLDING
Yes No
Corrective Action
Name and
Signature
38
Yes No
Corrective Action
Name and
Signature
PEST CONTROL
Yes No
Corrective Action
Name and
Signature
39
Yes No
Corrective Action
Name and
Signature
40
Staff Training
Yes No
Corrective Action
Name and
Signature
41
42
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PROCESS STEPS
Incoming
Stock
below
5C or
Preparation
Cooking
If cooking minced meats, sausages or poultry ensure that the center reaches a
suitably high temperature, for example 75C or above
Cooling
Reheating
Reheat food thoroughly until the core temperature is not less than 82C. This is not
required if the food will be spoiled by reheating to this level or if the food was
cooked prior to arriving at your premises. Alternative Time/Temperature
combinations can be used for
reheating in these circumstances, for example 70C for 2 minutes
Hot Holding/
All foods held hot prior to sale must be kept at above 63C. These foods should be
Hot Display
placed in appropriate equipment, for example a pre heated hot cabinet, as soon as
possible after cooking or reheating
COLD DISPLAY
Chilled foods being displayed cold should be kept under refrigeration at your
specified temperature for example 5C or below until sold
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Type of Food
Time
58 Degrees Celsius
15 seconds
Grains
(rice, beans, pasta,
potatoes)
58 Degrees Celsius
15 seconds
Commercially processed
ready-to-eat foods (chicken
nuggets, cheese sticks)
58 Degrees Celsius
15 seconds
63 Degrees Celsius
4 minutes
63 Degrees Celsius
15 seconds
68 Degrees Celsius
15 seconds
68 Degrees Celsius
15 seconds
Ham
68 Degrees Celsius
15 seconds
73 Degrees Celsius
15 seconds
Reheated Foods
73 Degrees Celsius
15 seconds
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Reference
Anon., 2010. The food Safety Management. [Online]
Available at<http://www.scribd.com/doc/36084160/Food-Safety-Management-Assignement>
[Accessed 22 Sept 2014].
Anon., n.d. House rules. [Online]
Available
at<https://www.food.gov.uk/sites/default/files/multimedia/pdfs/rshrhotandcold.pdf>
[Accessed 22 September 2014].
Rachael Mayfield-Blake,. Aug 2012 Bupa Health Information. [Online]
Available at:< http://www.bupa.co.uk/individuals/health-information/directory/f/food-hygiene>
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