What temperature is suitable for each type of food? Store it in the right place to extend the shelf life of the ingredients, plus it is clean, safe, and prevents the growth of bacteria. Let our customers eat quality, healthy food.
Degrees of food safety for food
Cooked food 72°C-82°C
Food should be stored at 60°C (140°F) or hotter, which is suitable for cooking different types of meat. Different types of meat have different temperatures that should be cooked to avoid causing bacteria to grow.
Danger zone It is between 4 ºC and 60 ºC because this is the temperature range where bacteria can grow quickly, which is the cause of food poisoning. It is mostly caused by undercooking food or leaving cooked food out until the temperature drops, such as menus displayed in restaurants.
Temperature control, preventing food from entering a danger zone
- A food thermometer is required to check the temperature of the food, which will be accurate to +/- 1ºC. The thermometer must have a long stem to measure the internal temperature of the food. It must be cleaned and sterilized before each use to prevent contamination from one type of food to another.
- Bacteria will not grow in frozen food. Freezing does not kill bacteria, and they grow rapidly as food thaws. Manufacturer's recommendations on food labels are a good guideline for how to store food.
Food should be stored at 60°C (140°F) or hotter, which is suitable for cooking different types of meat. Different types of meat have different temperatures that should be cooked to avoid causing bacteria to grow.
Danger zone It is between 4 ºC and 60 ºC because this is the temperature range where bacteria can grow quickly, which is the cause of food poisoning. It is mostly caused by undercooking food or leaving cooked food out until the temperature drops, such as menus displayed in restaurants.
Temperature control, preventing food from entering a danger zone
- A food thermometer is required to check the temperature of the food, which will be accurate to +/- 1ºC. The thermometer must have a long stem to measure the internal temperature of the food. It must be cleaned and sterilized before each use to prevent contamination from one type of food to another.
- Bacteria will not grow in frozen food. Freezing does not kill bacteria, and they grow rapidly as food thaws. Manufacturer's recommendations on food labels are a good guideline for how to store food.
Storing food in the refrigerator at 4°C or colder, which will chill fresh ingredients. Such as meat, milk, eggs, etc.
- For meat, if you want to store it for a long time, the temperature should be lower than -18 degrees Celsius.
- Seafood should be stored at temperatures below 0°C and -18°C.
- Fresh vegetables and fruits should be stored in a refrigerator between 4°C and 10°C. Vegetables and fruits should not be stored at a temperature lower than this because it will reduce vitamins and minerals. Some fruits are also not suitable for refrigeration because the cold can bruise the fruit and spoil the taste.
- For meat, if you want to store it for a long time, the temperature should be lower than -18 degrees Celsius.
- Seafood should be stored at temperatures below 0°C and -18°C.
- Fresh vegetables and fruits should be stored in a refrigerator between 4°C and 10°C. Vegetables and fruits should not be stored at a temperature lower than this because it will reduce vitamins and minerals. Some fruits are also not suitable for refrigeration because the cold can bruise the fruit and spoil the taste.
⚠️ Frozen food that may be dangerous
ㆍ Regularly monitor the temperature of your cold room and refrigerator to ensure that food is kept between 0°C and 5°C.
ㆍ Record temperature checks, including the date and time of checks and the temperature measured. Randomly check food items to ensure that refrigerated food is at 5°C or below and frozen food is frozen.
ㆍ Do not leave potentially hazardous food at room temperature. Refrigerate and close the lid or door of the display cabinet when not in use to maintain the temperature.
ㆍ Record temperature checks, including the date and time of checks and the temperature measured. Randomly check food items to ensure that refrigerated food is at 5°C or below and frozen food is frozen.
ㆍ Do not leave potentially hazardous food at room temperature. Refrigerate and close the lid or door of the display cabinet when not in use to maintain the temperature.
⚠️ Hot food that can be dangerous
ㆍ Regularly check the temperature of your hot display cabinet, hot oven, or bain-marie (electric food warmer) to ensure that food is kept at 60°C or higher.
ㆍRecord these temperature measurements.
ㆍ Stir liquid foods frequently to ensure consistent temperature. Also, cover food containers served at buffets to maintain temperature.
ㆍHeat food to a temperature of 60 °C or higher before placing it in the hot display cabinet.
Source : https://bit.ly/36FwcoO, https://bit.ly/3uLm2v0, https://bit.ly/3IL0Bz7
Learn professional ingredient storage techniques from Chef Wilment Leon. Teach the correct way to store each type of ingredient and keep it fresh! In this free online course, click to sign in at the top right corner before starting the course >> http://bit.ly/2NItNgL
ㆍRecord these temperature measurements.
ㆍ Stir liquid foods frequently to ensure consistent temperature. Also, cover food containers served at buffets to maintain temperature.
ㆍHeat food to a temperature of 60 °C or higher before placing it in the hot display cabinet.
Source : https://bit.ly/36FwcoO, https://bit.ly/3uLm2v0, https://bit.ly/3IL0Bz7
Learn professional ingredient storage techniques from Chef Wilment Leon. Teach the correct way to store each type of ingredient and keep it fresh! In this free online course, click to sign in at the top right corner before starting the course >> http://bit.ly/2NItNgL
