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Food Safety Following the Four Hour Cold Rule Food safety considerations include temperature as a very important aspect. We should strictly adhere to temperature requirements starting from receipt, storage, preparation, cooking, and serving food. Between five and sixty three degrees Celsius is considered as the danger zone for temperature. When you have already cooked your food make sure that the temperature does not go within the danger zone. Hot food should be retained above 63 degrees so that it remains free from the growth of bacteria. Food pathogens do not grow beyond this temperature. To kill bacteria in food you can cook it at around seventy five degrees Celsius. If the temperature does not drop down to the danger zone, then food can be continuously served. IF you keep it in hot holding that it can stay in a safe temperature for a long while. The quality of food will not be maintained if it stays at this temperature for a long time. If you are serving food cold, then it should be refrigerated between one to four degrees Celsius and held there until it is time to serve it. Food poisoning can occur if cold foods like sandwiches and baguettes with protein fillings, pork pies, pates, cold meats, seafood and other cold foods are left at warm temperatures. If you let cold food to stay long in warm temperature, bacteria or spores present will start to grow rapidly and can cause harm to those who will ingest them. If there are large amounts of bacteria on food, then people can be poisoned by eating them. Hot foods can be kept hot for long but it is not good for cold foods to be kept cold at long periods of time. This is because molds can start to grow on it within a few days even in cold conditions. This problem will not happen if people will follow the four hour rule. Special instances when this rule is very beneficial is when cold food turnover is fast, or when your cooling storage breaks down. An example would explain this better. Our example is a cold storage keeping sandwiches which will be sold to the public. A breakdown in the refrigeration system will let the temperature increase and can reach the danger zone. In this circumstance you only have four hours to sell the sandwiches from the time of preparation. You should not sell sandwiches left unsold after the four hour rule expires, but they should be disposed of already.
Getting To The Point – Meals
This safety rule can prevent a lot of harm to be done to people. In four hours time you can sell cold foods in public without refrigeration. If cold food in a buffet is left to stand in a warm room then this rule should be followed. Bacteria can multiply significantly in four hours. If food is taken out after that time, many people will be spared from food poisoning.Meals – My Most Valuable Tips
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