How To Reduce The Risk Of Food Poisoning In A Commercial Kitchen

Ụ Toxins can cause serious health risks and affect many people at some point in their lives. Reducing the spread of germs in the kitchen is very important and can be done quickly with solid food.

The most important thing to remember is that food should be left in the “dangerous zone” whenever possible, between 5 ° C and 63 ° C, where this is the best condition for bacterial growth.

When cooking, make sure your food is well cooked. To kill most bacteria, food should be heated to 75 ° C for at least two minutes. Willwa will reach this temperature and food will not be collected.

To reduce the risk of food poisoning as much as possible during cooking, large pieces of meat should be cut into small pieces to ensure that they are cooked properly and efficiently. Also, foods that contain a lot of liquids, such as soup and soup, are often stirred during cooking to make sure everything is warm.

When you want to keep hot food for a while before serving, it is best to do it immediately if the food is stored at 63 degrees Celsius or more. Storage time for hot food depends on the type of food, but generally, food should not be heated more than twice. In the workplace, food is stored under a lamp or in the bathroom; Food must be changed regularly to prevent frost when the temperature drops in critical areas.

To save food, a similar principle applies because the disaster area will be evacuated quickly. Finally, the best method is to cook the food at 5 ° C or lower for 90 minutes and then dry it. It is important to keep in mind that hot food should not be stored in the refrigerator for long periods of time, because they can raise the temperature of the refrigerator, allowing the characters to grow and spoil the food. Instead, the food should be covered to protect it from contamination and placed in the best part of the prepared area to keep it fresh and firm.

Another mistake is when you want and stimulate the food, the bread must be broken to make it firm and firm all the time, no food makes it good. To avoid contamination, put the hot product in a bag and cover it with other food.

Finally, perhaps the most important mechanism involved in food poisoning is the food system. If not done correctly, there is a high risk that harmful bacteria will grow quickly and become harmful when applied.

Food should be stored in the refrigerator for as long as possible before cooking, rather than leaving it at your place of work at room temperature. Care must be taken to ensure that all meals, at least between meals, reach a minimum of 82 degrees Celsius over a two-hour period. Also, meals should be eaten only once and should not change more than once.

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