Show
Food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels. Watch this video about storing food safely. Beware of the temperature danger zoneFood poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature zone. Take special care with high-risk foodsFood poisoning bacteria can grow and multiply on some types of food more easily than others. High-risk foods include:
Food that comes in packages, cans and jars can become high-risk foods once opened, and should be handled and stored correctly. Storing food in the fridgeYour fridge temperature should be at 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in your fridge. Freezing food safelyWhen shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or ice pack to keep frozen foods cold. Keep hot and cold foods separate while you take them home. When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard. Storing cooked food safelyWhen you have cooked food and want to cool it:
Avoid refreezing thawed foodFood poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting. As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing. Raw food should never be refrozen once thawed. Store raw food separately from cooked foodRaw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food. Choose strong, non-toxic food storage containersMake sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers. If in doubt, throw it out!Throw out high-risk food left in the temperature danger zone for more than 4 hours - don't put it in the fridge and don't keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out. Where to get help
Content on this website is provided for information purposes only. Information about a therapy, service, product or treatment does not in any way endorse or support such therapy, service, product or treatment and is not intended to replace advice from your doctor or other registered health professional. The information and materials contained on this website are not intended to constitute a comprehensive guide concerning all aspects of the therapy, product or treatment described on the website. All users are urged to always seek advice from a registered health care professional for diagnosis and answers to their medical questions and to ascertain whether the particular therapy, service, product or treatment described on the website is suitable in their circumstances. The State of Victoria and the Department of Health shall not bear any liability for reliance by any user on the materials contained on this website.
Although it may seem like a small part of food preparation, refrigeration plays a large role in keeping food safe. The temperature of the refrigerator, the order of the food on shelves, and the amount of time left in the refrigerator can all play a large role in the growth of bacteria or other harmful pathogens on the food.  Follow these three food storage rules to keep you and your customers safe. 1. Know the recommended refrigerator temperatureTo avoid your food reaching a temperature where pathogens can grow on your food, it’s important to measure the temperature of your refrigerator often. Keeping your refrigerator at 41°F (5°C) or below ensures an environment that will minimize the growth of pathogens. Many refrigerators come with built in thermometers; if your fridge does not have this feature, an appliance thermometer should be kept in the fridge. This can be very important, especially if there is a power outage. If when the power comes on, the refrigerator is still at 41°F or lower, the food is safe to consume. If the temperature of the refrigerator goes above 41°F, food should not be consumed as there is an increased risk of foodborne illness. 2. Arrange by proper food storage orderAlthough it may not seem like it would matter, the wrong order of food on shelves could potentially promote the growth of pathogens, increasing the risk of foodborne illness. Shelves should be ordered from lowest cooking temperature to highest, going down. This is done to prevent juices or other liquids from higher temperature cooking foods from contaminating foods that won’t reach that temperature. Let’s break down what foods should be kept on each shelf. Top Shelf: Ready-to-EatThe top shelf should be reserved for ready-to-eat foods. These are foods that will be served without being cooked first. Second Shelf: 135°F (57°C)This category includes foods that will be hot-held that are not included in other categories. Third Shelf: 145°F (63°C)Foods that should be cooked to 145°F include whole seafood; whole cuts of beef, pork, veal, lamb; roasts; and eggs that will be served immediately. Fourth Shelf: 155°F (68°C)It is important that meat that has been ground, injected, or tenderized be kept on a lower shelf. This category also includes eggs that will be hot held. Bottom Shelf: 165°F (74°C)The bottom shelf should hold foods with the highest cooking temperatures. This includes all poultry (turkey, duck, chicken, or fowl); stuffing that contains foods that require temperature control; dishes with previously cooked foods, such as casseroles. 3. Know when to throw food awayAlthough refrigerators slow the growth of pathogens, it should be remembered that they do not stop the spoiling process. Throwing food away can seem like a waste, but knowing when to throw out food can help keep you and your customers safe and healthy. Leftovers can often be kept for a few days, but should be thrown out before they spoil. Food that has been left out of the fridge for over 2 hours should not be consumed, even if it was put back in the fridge. When in doubt, throw it out. Follow this food storage chart to know how long food can be kept:
Leftovers should be kept as long as the fastest-spoiling ingredient it contains. For example, a casserole containing bacon should only be kept for a maximum of 4 days because it is a casserole, regardless of the fact that the bacon would be good for another 3 days. Being aware of the ingredients of your dish and how long they are good for can help reduce the occurrence of foodborne illness. Following these simple rules when it comes to refrigeration can help ensure food is safe to consume. Checking the temperature of the refrigerator, ensuring you order your food from lowest to highest cooking temperature, and storing food for the appropriate amount of time can help keep your food safe and your customers happy. For more information and other food safety tips, take our online Food Handler course. Share our poster with others!
|
Assuming it is stored safely how long after it was prepared can refrigerated food be sold or served
Postagens relacionadas
direito autoral © 2024 cemle Inc.
