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    One of the major factors influencing food spoilage, food poisoning and the rate of micro-organism growth in food, is temperature

    It is important to ensure that temperature of the kitchen is controlled (where possible) to support food in the kitchen that is yet to be prepared, cooked and served. The longer food stays in the “temperature danger zone” the more time and opportunity it gives pathogens to grow.

     



  • Rules for heating and cooling foods
    • Very large quantities of food should not be cooked in one go or at least without proper equipment.
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    • Very large quantities of food should not be cooked in one go or at least without proper equipment. A lack of good heat distribution creates an environment in which pathogens can thrive 
    • Food should be cooked adequately before serving, especially meat and poultry
    • Frozen food should be thoroughly defrosted before cooking
    • Liquid dishes should be stirred frequently during cooking to distribute the heat thoroughly

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  • Optimal and risky temperatures

    The temperature at which micro organisms can grow in or on food is known as the “temperature danger zone” or TDZ. It is described as the risky temperature range of 4o to 60o Celsius. Food should not be kept within this temperature range for longer than needed in order to minimise the risk of spreading illness through food borne pathogens.

    Anything left in the TDZ for longer than 4hrs should be considered spoiled and discarded.

    Temperatures below freezing and above 60oC are considered optimal. In these temperature zones, most food pathogens are inactive (although not killed) so the threat of pathogen linked illness is greatly reduced. Food, when not in use and after preparation, should be refrigerated and covered at all times. 

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