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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
Direitos Autorais:Attribution Non-commercial

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08/30/2014

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One of the principal objectives of cooking fresh food is the prevention of bacte-

rial growth which could cause food poisoning.

THEA-ZOFFOODSAFETY

78

Food cooked at a high temperature for a short period of time is generally safer

than food which has been prepared over a long period of time at lower temper-

atures. This is due to the fact that the temperature at which bacterial growth

can take place is quickly passed and the food reaches a temperature where

bacteria actually die. Thus the time/temperature relationship is crucial to ensure

safe cooking. Similarly, in the subsequent cooling of food, bacterial growth may

take place if the food is allowed to cool too slowly.

Cooling of food

Core (centre) temperature

Temperature control requirements

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