Guidelines for Heating and Storing Food Safely

Heating Food to Kill Bacteria

To ensure all bacteria are killed, food should be heated to specific temperatures:

• Heat food to a core temperature of 75°C for at least 2 minutes, including when reheating.

The Danger Zone and Bacterial Growth

Bacterial growth occurs rapidly within the danger zone:

• The danger zone is between 5°C and 63°C.
• Bacteria begin to die above 63°C; most are killed at 75°C, and all are killed above 100°C.

Freezing and Temperature Management

Proper temperature management is crucial to prevent bacterial growth:

• Keep food frozen at -18°C to keep bacteria dormant.
• Refrigerate high-risk foods like raw meats on upper shelves; monitor and report any temperature issues or damaged seals.
• Cool hot food rapidly (within 90 minutes) to avoid bacterial growth when refrigerating.

Maintaining Equipment and Hygiene

Regular maintenance and hygiene practices ensure safe food storage:

• Report equipment problems immediately to maintain proper functioning.
• Keep fridges clean with doors closed; maintain cookers as per manufacturer's instructions.
• Rotate stock to use older items first; cover food and avoid storing open cans.
• Do not overload fridges; avoid putting hot food directly into refrigerators.