Knowledge of a Food Safety NSW Supervisor
Preserving and making foods in the right temperature is highly essential to ensure good health. Food cooked at optimum temperature is not only delicious, it is safe as well. To keep the virus and parasites away, the best practice would be keeping cold foods cold and the hot foods hot. One of the basics of the food safety NSW program is to maintain proper temperature while cooking, preserving or storing foods.
Foods that are hot should be preserved at the hottest possible temperature. Chafing dishes keep food hot in a warm bath of water, whose temperature can be regulated. These dishes are available in different sizes. The small sizes are meant for the family dinner table and the large ones are used in big wedding buffets. Hot foods should be cooked at a temperature of 140 degree Fahrenheit. The food should be checked every now and then to ensure it is being cooked in the right temperature. A thermometer can be used to check temperatures. Reheating the food is also very important. Food handlers suggest bringing it at 165 degrees Fahrenheit when being reheated.
Storing cold foods at the right temperature is also highly essential. Even the cold foods when not stored properly can pose different health hazards. Foods should be stored at 40 degree F when cold. Meats, sandwiches, salads and dips particularly need to be kept cold. Bacterial growth starts when these foods are stored at room temperature for some time. The bacterial growth slows down when food is stored at the right temperature again. Ice should be used in the serving dishes, suggest certified food safety supervisors. Once the food is kept on bed of ice, the temperature should be taken with a thermometer. These measures are aimed at ensuring good health of the diners.
Guests can enjoy their food without worrying about their health when food staffs adhere by these basic food safety rules. According to the food safety NSW laws all food staffs must have proper knowledge of food handling and safety.
Bacteria cannot grow when food is stored at the right temperature. It is highly essential that the food staffs have knowledge about the “risky foods” which has high chances of bacterial growth.
A food safety supervisor knows the importance of keeping hot food hot and the cold food fold. They ensure foods are stored, cooked and served following all guidelines and also ensure a clean kitchen.
This Article was written by Adam Blake. Visit our site at http://kitchenfoodnyou.com/ and http://kitchenfoodnyou.com/category/kitchen-n-you/ for more details.
Foods that are hot should be preserved at the hottest possible temperature. Chafing dishes keep food hot in a warm bath of water, whose temperature can be regulated. These dishes are available in different sizes. The small sizes are meant for the family dinner table and the large ones are used in big wedding buffets. Hot foods should be cooked at a temperature of 140 degree Fahrenheit. The food should be checked every now and then to ensure it is being cooked in the right temperature. A thermometer can be used to check temperatures. Reheating the food is also very important. Food handlers suggest bringing it at 165 degrees Fahrenheit when being reheated.
Storing cold foods at the right temperature is also highly essential. Even the cold foods when not stored properly can pose different health hazards. Foods should be stored at 40 degree F when cold. Meats, sandwiches, salads and dips particularly need to be kept cold. Bacterial growth starts when these foods are stored at room temperature for some time. The bacterial growth slows down when food is stored at the right temperature again. Ice should be used in the serving dishes, suggest certified food safety supervisors. Once the food is kept on bed of ice, the temperature should be taken with a thermometer. These measures are aimed at ensuring good health of the diners.
Guests can enjoy their food without worrying about their health when food staffs adhere by these basic food safety rules. According to the food safety NSW laws all food staffs must have proper knowledge of food handling and safety.
Bacteria cannot grow when food is stored at the right temperature. It is highly essential that the food staffs have knowledge about the “risky foods” which has high chances of bacterial growth.
A food safety supervisor knows the importance of keeping hot food hot and the cold food fold. They ensure foods are stored, cooked and served following all guidelines and also ensure a clean kitchen.
This Article was written by Adam Blake. Visit our site at http://kitchenfoodnyou.com/ and http://kitchenfoodnyou.com/category/kitchen-n-you/ for more details.
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