Safety Measures Guide

Maintaining temperature of food should be an ongoing process in your restaurant or business, from the time of arrival through the back door until it reaches the plate by the client.

When the delivery truck, the food immediately to check the temperature. Discard food which reaches over 41 degrees Fahrenheit. After ensuring that the food arrived in good condition, shop now.

Use a good thermometer. Make good thermometers available its staff to help with the process of temperature monitoring. Make sure you and your employees are trained in proper thermometer:

Insert the thermometer into thick part of the action you want, and make sure it is at the top of the center.

Wait five minutes for accurate reading. Thermometers latest digital sound when they reach the absolute temperature.

Sanitize the thermometer before and after each use.

Constant monitoring of food temperatures. Develop and publish a program for monitoring the temperature of all the different types of foods that are stored and prepared.

Train other employees to support this scheme. Stay away from danger zone food temperatures between 41 degrees and 145 degrees Fahrenheit.

For hot food, published schedule of safe temperatures for cooked food, and train employees to properly use a thermometer to check during hot weather food.

Safe heating and cooling Guidelines

Support of 41 degrees to 145 degrees in a dangerous area must be a priority for all foods and ingredients. The only exception to the danger zone freshly prepared food standard that may be held at 140 degrees before serving, although it has set a deadline for the hot food is held after store and need to quickly cool the product or dispose of it.

If you cool the food is heated, cooled quickly is the best way to prevent bacterial growth. Use the refrigerator or a cold blast palette to bring food temperatures quickly.

It also maintains high food freshness. After rapid cooling of food is stored in a commercial refrigerator or freezer. Use storage containers to maintain freshness.

If you serve the food cold, use cold pan with built-in cooler and ice to ensure the food remains the right temperature. Monitoring the temperature to ensure that foods are not rising above 40 degrees Fahrenheit.