From shop to plate

Danger zone - 5C up to 63C, bacteria can multiply. Worst temp 37C

Below 5C - Slow multiplication or not at all. Freezer at -18C

Above 63C - Bacteria cannot multiply, keep hot foods above

Nonperishable - E.g Canned. Can be storred in cupboards at ambient temp and are not dangerous

Ambient temperature - between 17 and 20C. Room temp

Reheating and cooking - The safe temp is 75C

Perishable foods - Can be both raw and cooked

Shopping - Keep perishables cold until you get home, insulated cold bags with ice packs

Fridge temp - Below 5C

Eggs - Stored on bottom shelf in box due to bacteria on shells

Spacing - Ensure to leave spaces in between foods to allow for air circulation

Cooling - Ensure food is cooled to room temp before placing in fridge

Reasons to wrap food - Stop it drying out, preventing cross contamination, prevent tainting by strong foods

Shelf order - Ready to eat, raw meat poultry fish (bottom), Salad fruit and veg (salad drawer)

Freezer temp - minus 18C or below

Blanching for freezing - needed for some fruit and veg as enzymes cans till be active

Length in freezer - Can be stored for up to a year unless packaging day otherwise

Defrosting - Defrost freezer once a year to clean and prevent build up of ice

Freezing at home - Use fast freeze to speed up process, wrap and date, store with spaces to allow for air circulation

Best before - Still safe to eat after but may not have optimum flavour and texture

Best before exception - Eggs, do not eat after as unsafe

Use by - Can cause food poisoning if eaten after

Use by foods - Perishable foods and cannot be sold after date

Personal Hygiene - Preventing food poisoning and cross contamination due to spread of bacteria

Hands - Short and clean nails with no polish, wash wrists, fingertips and thumbs

Hand washing - Before prep, touching hair or face, toilet, cough, sneeze, rubbish, raw meat, eating and drinking

Hygiene rules - No cough or sneeze, don’t touch head, don’t brush hair, coloured waterproof plaster, clean apron, not if unwell

Clean surfaces - Always before prep, prevents too much bacteria, soapy water and clean cloth, antibacterial washing up liquid, antibacterial sprays

Colour coding - Using different chopping boards and knives depending on ingredients to prevent cross contamination

Cross contamination - cooked foods in contact with raw, leads to food poisoning

Cooking mince - cooked thoroughly as outside bacteria is combined in mincing

Cooking meat and poultry - Cooked all the way through to destroy bacteria

Reasons for cooking - Improving taste, improving texture, making safe to eat, killing bacteria

Temperature probe uses - seeing if food is defrosted, checking safe temp, checking ready to serve is still piping, checking reheated food

Temperature probe use - Disinfect before and after, insert to thickest part, wait to settle before reading

Defrosting meat - All meat should be defrosted before cooking and should have no ice crystals

Temperature for reheating - 75C

Stirring in microwave - Turn or stir to prevent having cold spots

When to serve - Serve as soon as cooked, when piping hot