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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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Temperature control requirements for food are laid down in the Food Hygiene

(England) Regulations 2006.

These regulations require certain foods to be kept at temperatures that will

prevent the growth of harmful bacteria. It is an offence to allow food to be kept

at temperatures that would cause a risk to health.

Foods that need to be kept hot should be kept at 63ºC or above.

Foods that need to be kept cold should be kept at 8ºC or below (preferably

at 5ºC or below).

Foods that need to be kept frozen should be kept between – 18ºC to –

24ºC.

Chill control

Chilled storage

Chill holding requirements

Codes of Recommended Practice – Food Hygiene (England) Regulations

Cold holding/service

Cooling of food

Frozen food

Freezers

Hot cabinets

Hot holding requirements

Microwave ovens

Pasteurisation

Quick freezing

Refrigerators

Z Y X W V U T

389

Reheating of food

Sterilisation

Temperature control (premises)

Thawing of frozen food

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