Food Handling

The more food is handled during the food production system the more chances there are for hazards to occur

We need to understand how to protect food from contamination

Food HandlingWe need to ensure that we protect

the foodDo not place food on benches or cutting boards until they are cleaned

Avoid cross contaminationUse clean utensils for food preparationWash all fruit and vegetables

Food HandlingThe way we handle the food will

protect

Do not prepare the food too far in advance

For self serve facilities, ensure clean utensils are rotated regularly If food is on display to the public

make sure it is covered and kept at the correct temperature

The Temperature The Temperature Danger ZoneDanger Zone Between the Temperatures

5˚C - 60˚C

Storage Requirements

Keep Storerooms, Cool Rooms, Fridges and Freezers clean, and at the correct temperatures

The way food is handled and stored ensures the safety of the food

Storage containers should be clean

Thawing

When thawing food place the food in the fridge or cool room to defrost

When thawing food in the microwave always use immediately and follow the manufacturer’s instructions

Never leave food on the bench to thaw

Improper thawing will quicken the growth of bacteria

Cooking and Hot Holding

Foods to be cooked need to be cooked through to the core of the food

Food to be reheated should be done as quickly as possible, the temperature of the food must reach above 75˚C for at least 2-10 mins.

Hot holding equipment needs to be above 60˚C

Food To Be Cooled

You are required to cool food to 21˚C then place in the cool room

Food may then cool down to 5˚C If large quantities of food need to be cooled you may need to use smaller containers to cool quickly

Food To Be Kept Cold

All food to be kept cold must be kept at below 5˚C

Raw foods must be stored below cooked foods

Foods to be kept frozen must be kept below -18˚C and frozen solid

Dry Food Storage

Dry foods should be stored at around

10˚C-21˚C The store room should be ventilated,

dry cool and free from damp Food should be kept in clean labeled containers with close fitting lids

Stock Rotation

If Food is kept too long it will deteriorate. It is essential to observe ‘Use By Dates’ and follow the first in first out procedure