Lecture 6: Basic rules for heat treatment

1
A. Food Safety and H.A.C.C.P.3. Food Handling
6. Basic rules for heat treatment
2
Cooking (heat treatment)

• it is a particularly important procedure in order
  to ensure food safety
• heat treatment destroys pathogenic microorganisms
• incomplete heat treatment results in the survival
  of pathogenic microorganisms

3
Basic rules heat treatment (part I)

• food tasting with dirty spoons or fingers is
  FORBITTEN
• cooked food must be eaten on the same day.
  Otherwise, it should be discarded (unless it is
  properly cooled and placed in a refrigerator
  after cooking)

4
Basic rules heat treatment (part II)

• the temperature of all cooked foods should be
  reduced to 21?C within 2 hours
• cooked food should not be left at room
  temperature for more than 4 hours

5
Serve food immediately after cooking
6
After cooking keep perishable foods

• either hot (above 60 ? C)
• or cold (below 5 o C)

7
Cooking
8
Refrigeration
9
1st reheating
2nd reheating
10
Safe cooking temperatures
Food minimum internal temperature
chicken 74 ? C, 15 seconds
stuffed meat 74 ? C, 15 seconds
minced meat 68? C, 15 seconds
smoked foods 68? C, 15 seconds
pork, beef, lamb 63? C, 15 seconds 4 minutes
fish 63? C, 15 seconds
eggs 63? C, 15 seconds
11
Hot and ColdHolding Temperatures (part I)

• Before serving, food can remain at
• room temperature (10-21 ? C)
• refrigerator temperature (? 5 ? C)
• freezer temperature (?-18 ? C , ice creams in
  showcase ?-14 ? C )

12
Hot and ColdHolding Temperatures (part II)

• hot holding temperature (gt 60 C)
• Cooked food should be divided into smaller
  portions in order to be served, cooled or
  refrigerated.

13
Temperature danger zone
14
Summary of 6th Lecture

• Basic rules for heat treatment