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Food Safety and Hygiene Practices
Food Technology
9 Pages • Topic Notes • Year: Pre-2021
Year 11 content, however can also be required in Year 12 10-20% of food poisoning cases are due to mishandling by consumers Temperature control Danger zone is between 5° and 60°; food poison bacteria grow e.g. E.coli can double every 20 mins To avoid food poisoning: Keep food at high temperature 60-100 degrees to kill bacteria Keep food at very low temperature 0-5 degrees to slow growth of bacteria 2 hr – 4 hr guide (less than 2 hrs refrigerate, 2-4 consume, 4 discard) Cooking food thoroughly When meat is not thoroughly cooked, bacteria such as E.coli, salmonella 65° fish 71° minced meat and sausages 82° whole roast poultry Prevent cross contamination Correct method of storing Wrap with plastic/airtight Raw meat at bottom of fridge to prevent dripping Cool cooked foods before refrigerating Store potatoes in cool dark cupboard Label with date
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