Stepping into Management Knowledge

Food Safety Training

3.16

Reducing the Risk of Bacterial Growth

ASK QUESTION TO GROUP: Why must food be cooled quickly?

CONFIRM CORRECT ANSWER:  To ensure that any food poisoning bacteria or their toxins that may be present on food do not grow to unsafe levels that could make our guests ill.  To prevent deterioration of the food quality.

ASK QUESTION TO GROUP: Why must we not leave food out in the kitchen for more than 90 minutes ? CONFIRM CORRECT ANSWER:  Bacteria would have the opportunity to grow to unsafe levels ASK QUESTION TO GROUP: How can we ensure the temperature of the hot food falls quickly? CONFIRM THE ANSWER:  Use a Blast Chiller (for those kitchens that have one)  Use active cooling methods, such as:-

 Place large batches of food into smaller or shallow containers no more than 50mm (2 inches) deep.  Use a plug in a sanitised food sink and put ice and cold water into the bottom. Fill shallow trays with the hot food and place into the water to speed up the cooling process. Food must not come into contact with the sink and the water must not be deeper than the trays!  Spread hot food items out onto a cold tray  Chill vegetables or pasta in a colander under cold running water Reducing the Risk of Cross Contamination ASK QUESTION TO GROUP: How do we prevent cross contamination for the period of time that the food is being cooled prior to being placed in the fridge? CONFIRM CORRECT ANSWER:  Cover and cool in an area of the kitchen away from uncooked foods, open windows/doors and high traffic areas ASK QUESTION TO GROUP: Which is the only fridge that can be used for storing cooled potatoes and pasta at 25 o c? CONFIRM CORRECT ANSWER:  The walk-in fridge as the temperature of the food would increase the fridge temperature in any other fridge.

Safety Assurance March 2016

Food Safety 3.16