FOOD TECH REVISION

TEMPERATURES

THE DANGER ZONE

- Bacteria grows best at 37 degrees, and multiplys rapidly between 5 and 63 degrees.

(This range of temperatures is known as The Danger Zone)

- Bacteria doesnt mulitiply in the freezer as they are dormant (alive but inactive)

(The freezer is set between -18 degrees to -24 degrees.)

COOKED FOODS

- Foods should be cooked until a core temperature of 75 degrees.

- You should reheat foods to 75 degrees also.

FRIDGES

- They should be set at 5 degrees, so that the bacteria which can spoil food are too cold to be very active.

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CROSS CONTAMINATION = The transfer of bacteria from one place to another.

CHOPPING BOARDS

Raw Fish = Blue

Raw Meat = Red

Root Vegetables = Brown

Cooked Meat, Fish and Poultry = Yellow

Dairy Food and Bakery = White

Salad, Fruit and Fresh Vegetables = Green

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How can cross contamination be reduced?

- Wearing hair nets, hair tied up.

- No jewellerry.

- Correct cooking of foods.

- Use the correct coloured chopping boards and knifes.

- Regular washing of equiptment, work spaceand hands.

- Correct storage of food.

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