FOOD TECHNOLOGY

Detailed explanation-1: -Hot foods. Hot foods must be stored above 63 degrees Celcius to prevent the excessive growth of bacteria. Hot foods can be kept below this temperature for a maximum of two hours before being used, returned to above 63 degrees Celcius or chilled.

Detailed explanation-2: -Hot holding food Maintain hot food at 135°F or above. Properly cooked roasts may be held at 130°F or above.

Detailed explanation-3: -Hot hold units are meant to keep hot foods at 60°C (140°F) or hotter. At or above this temperature, pathogens will not grow. However, a mistake in using the hot hold unit can result in foods being held in the super danger zone – between 20°C and 49°C (70°F and 120°F), temperatures at which pathogens grow very quickly.

Detailed explanation-4: -Keep hot food above 63°C (for example in a bain marie). This is outside the danger zone (5°C-63°C). Bacteria grow best in warm temperatures, approximately 25°C – 40°C. Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive.

Detailed explanation-5: -’High risk’ is the term used for food that is most likely to cause food poisoning, such as any food that is ready to eat (including cooked rice, cooked meats, shellfish and dairy products such as milk and cream). These foods should always be kept either below 5°C or above 63°C.