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What do you do to make sure chilled food is displayed safely?

Chilled food must be kept at 8°C or below, except for certain exceptions. When you display cold food, e.g. on a buffet, you should use suitable chilled display equipment to keep it at 8°C or below. If this is not possible, you can display food out of chilled storage for up to four hours, but you can only do this once.

What is a requirement when cold holding food like in a refrigerated display case?

Bacteria do not grow well at cold temperatures. This is why we store potentially hazardous food (time/temperature control for safety food) in the refrigerator, salad bar, refrigerated display case, in ice or another approved method. Cold foods must be held at 41º F or below.

What temperature should food on display be kept at?

Hot food must be kept at 63°C or above, except for certain exceptions. When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.

What temperatures should hot and cold food be stored at when on display?

If you leave food too long the bacteria will grow. For information on alternative temperature control systems contact your local Environmental Health Officer. It is good practice to always store, display and transport your food either chilled 5°C or colder or hot 60°C or hotter.

What temperature does bacteria survive but not grow?

Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly. Water freezes at 0°C (or 32°F). Between 0°C and −18°C (or 0°F and 32°F), most bacterial will survive but not grow.

At what temperature does bacteria become dormant?

Temperature From looking at the thermometer it can be seen that: -18 degrees c – Bacteria are dormant and are unable to reproduce. 0 to 5 degrees c – Bacteria are ‘sleeping’ and reproduce very slowly. 5 to 63 degrees c – Bacteria produce most actively. This is known as the danger zone.

Do low temperatures kill off bacteria?

The low temperatures cause a delay in chemical reactions in food, which results in slowing down or causing bacteria to become dormant. The bacteria are still alive but they stop growing or producing toxins so in effect pausing reactions.

Why does putting food in a freezer slow bacterial action?

By Susan Brewer Ph. D. Most infection-causing bacteria prefer body temperatures to grow and are slowed down significantly in the refrigerator because the enzyme systems that operate to allow them to grow slow down. Only freezing will absolutely stop bacterial growth, as long as the food remains frozen.

What is the most important factor in controlling bacteria?

Water is the most essential factor for bacterial growth. Available water in the culture media determines the rate of metabolic and physiological activities of bacteria. Sugar, salts and other substances are dissolved in water and are made available for bacteria.

What Bacteria grows on cooked meat?

High protein foods such as meat, poultry, fish and eggs are most commonly associated with Salmonella. However, any food that becomes contaminated and is then held at improper temperatures can cause salmonellosis. Salmonella are destroyed at cooking temperatures above 150 degrees F.