Food can be a growth medium for bacteria that can cause food poisoning
Food can be a growth medium for bacteria that can cause food poisoning.
Most bacterial growth occurs every 15-20 minutes when favourable conditions of moisture, food and room temperature warmth increase the rate of bacterial growth to dangerous levels. A few can take only ten minutes to divide.
Food temperatures and bacterial growth
The temperature range in which bacteria multiply is called the Temperature Danger Zone. This is between 5ºC and 60ºC.
Most food borne illness is caused by bacteria that multiply above 5ºC and more rapidly at temperatures between 15ºC and 51ºC. To control any bacteria that may be present in food, it is important to maintain the internal temperature of cooked hot foods at 60ºC or above and the internal temperature of foods that will be served cold at 5ºC or below.
High food temperatures (70ºC to 100ºC) reached in boiling, baking, frying and roasting kill most food poisoning bacteria. Refrigeration at 5ºC or below, in containers that are less than 50mm deep, inhibits the growth of most bacteria. Freezing at -18ºC or below stops bacterial growth but will not kill bacteria that are already present.
Cold Food Display
Cold foods should be pre-cooled below 5ºC before being placed in a cold food storage unit which should be capable of maintaining food temperatures below 5ºC.
Hot Food Display
Cook thoroughly and maintain hot food above 60ºC before placing it in a hot food display or storage unit capable if maintaining the food temperature above 60ºC.
Complete Food Consulting – Food safety services
Food safety is a very important matter for food related businesses.
At Complete Food Consulting we have over 10 years of food safety experience. We provide food safety audits. We provide assistance to all food related businesses to help with food safety issues and compliance.
Please contact us today for your friendly consultation.