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Guidelines for Heating and Storing Food Safely

Heating Food to Kill Bacteria

To ensure all bacteria are killed, food should be heated to specific temperatures:

  • Heat food to a core temperature of 75°C for at least 2 minutes, including when reheating.

The Danger Zone and Bacterial Growth

Bacterial growth occurs rapidly within the danger zone:

  • The danger zone is between 5°C and 63°C.
  • Bacteria begin to die above 63°C; most are killed at 75°C, and all are killed above 100°C.

Freezing and Temperature Management

Proper temperature management is crucial to prevent bacterial growth:

  • Keep food frozen at -18°C to keep bacteria dormant.
  • Refrigerate high-risk foods like raw meats on upper shelves; monitor and report any temperature issues or damaged seals.
  • Cool hot food rapidly (within 90 minutes) to avoid bacterial growth when refrigerating.

Maintaining Equipment and Hygiene

Regular maintenance and hygiene practices ensure safe food storage:

  • Report equipment problems immediately to maintain proper functioning.
  • Keep fridges clean with doors closed; maintain cookers as per manufacturer's instructions.
  • Rotate stock to use older items first; cover food and avoid storing open cans.
  • Do not overload fridges; avoid putting hot food directly into refrigerators.