Date Times Flashcards
Name 4 high risk foods
Chicken,sandwiches,fish,cream
Where should high risk foods be stored ?
In the fridge
What must be printed on the labels of high risk foods?
A use-by date. Food MUST be eaten by this date. After this date the food is likely to become unsafe and could cause food poisoning.
Name example LOW RISK foods
Coffee,tea,breakfast cereal,flour,biscuits
What do low risk foods have printed on their labels?
A best before date. This means that the food will be at their best quality up until this date. Bacteria DOES NOT grow on these foods easily. These foods are usually dried foods, canned,in jars or packets.
When PREPARING food:
-handle food as little as possible.
-clean dishes and surfaces as you prepare food.
-keep high risk food n the ‘danger zone’ (5-63 degrees) for as short a time as possible.
When COOKING food
Cook foods such as meat and chicken thoroughly.
If REHEATING food:
Reheat until piping hot (above 75 degrees)
Do not reheat foods more than ONCE
Follow the manufacturer’s instructions carefully
When SERVING food:
Serve HOT food above 63 degrees
Serve COLD food at or below 4 degrees
Why high risk food should be kept in the danger zone for as short a Tim as possible during preparation.
This is to reduce the risk of bacteria being able to multiply to a dangerous level.
How could check that a piece of chicken is cooked.
Cut the largest /thicket piece open. It should be white right through the centre.
Why should hot food be cooled before putting it in the fridge
Hot food would increase the temperature of the fridge and bacteria could multiply quickly on the food in the fridge as it warms up.
Why should you follow the manufacturer’s instructions carefully when reheating food?
To ensure the food id heated thoroughly enough to destroy any harmful bacteria that might be in the food.
