Temperature Control in the Kitchen
We’ve already covered temperature control in the Danger Zone article, but here’s a little recap.
Temperature control is important because bacteria grow rapidly in foods, particularly high risk foods which are left standing in the temperature danger zone.
The temperature danger zone is between 5°C and 63°C (40°F-145°F).
Most bacteria do not grow, or grow very slowly, at temperatures below 5°C.
Most bacteria do not grow at temperatures above 63°C.
The objective is to keep food, particularly high risk food, out of the temperature danger zone.
The rules are perfectly simple:
- keep hot food hot
- keep cold food cold
- keep food out of the temperature danger zone
Correct temperature control is a very powerful weapon in the prevention of food poisoning.
This is Chapter Six, Part One in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Two: Temperature Control – Cooking Meat and Poultry
Chapter One: Food Poisoning
Chapter Two: Bacteria
Chapter Three: Hygiene Control and Personal Hygiene
Chapter Four: Pest Control
Chapter Five: Kitchen Layout and Design
Chapter Seven: Cleaning the Work Area
