TEMPERATURE CONTROL:

FOOD SAFETY TIPS

ANDREEA RADU
HELIA SANTOS
MARIA LINCAN
 INTRODUCTION
This project will talk about food safety tips:
chilled storage of foods, what do you need to do
to keep the food safety, how to check the
temperature, how important is the cooling and
how to keep hot foot safety.
CHILLED STORAGE OF FOODS

Some foods need to be chilled to keep them safe like

the one`s that we use day by day , or it can be the food
that you have cooked and will not be consumed
immediately .
The bacteria can grow and make people ill if these
foods are not properly chilled.
 HOW TO KEEP FOOD SAFETY
 YOU WILL NEED:
 aim to keep the coldest part of your fridge between 0 degrees Celcius and 5 degrees Celcius (32 degrees
Fahrenheit and 41 degrees Fahrenheit)
 keep a fridge thermometer in the coldest part and check the temperature regularly
 keep the most perishable foods, like cooked meats, in the coldest part of the fridge
 return perishable foods to the fridge or freezer as soon as possible after use
 remember to keep raw food below ready-to-eat food in the fridge, or use separate fridges for raw and
ready-to-eat food, if possible
 wrap or cover all raw or uncooked foods so that they can't touch or drip on other foods and contaminate
them
 to keep the fridge cold, don't overload it or leave the door open longer than necessary
 don't put hot food in the fridge - let it cool first
 don't keep food beyond its "use by" date
 empty any part-used can into a bowl and cover it, otherwise the tin may contaminate the food
 follow storage instructions given on food packages
 HOW TO CHECK:
 The served and chilled food can be kept above 8 degrees
for a maximum of 4 hours.
 You can only do this once.
 check chilled food on delivery to make sure it’s cold
 check that food that needs to be chilled is put in the fridge
as soon as it arrives
 check regularly that your fridge and display units are cold
enough
 check the time between cooking food and chilling it - this
shouldn’t be longer than one to two hours
 remember, chilled food must be kept below 8 degrees
Celcius, ideally 5 degrees Celcius
 COOLING
 Food can be cooled quickly by a variety of methods. These include:
 dividing food into smaller amounts
 placing food in shallow dishes
 running cold water through foods eg. rice
 placing a container of hot foods in an ice water bath
 placing in a cool part of the kitchen or cool food room (ensure it is properly covered to protect
against contamination)
 using a fan to blow air across the food (ensure the fan is in a clean condition)

 To prevent the growth of bacteria it is important to cool the food as quickly as possible.
 HOT FOODS
 The ideal temperature for hot foods it’s above 63 degrees Celsius to
prevent the excessive growth of bacteria. Hot foods can be kept below this
temperature for a maximum of two hours before being used.
 FINISH!

LINK CALLED:
https://www.northdevon.gov.uk/business/food-hygiene-and-safety/food
-safety-tips/temperature-control/