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SFBB 12Chilled storage:6746-01 Chilled storage 26/03/2009 17:26 Page 1 Safe method: Chilled storage and displaying chilled food Harmful bacteria can grow in food that is not chilled properly. Safety point Why? How do you do this? Certain foods need to be kept chilled to keep them safe e.g. If these types of food are not kept cold enough harmful bacteria could grow. Do you check regularly that these types of food are kept chilled? • food with a ‘use by’ date • food that says ‘keep refrigerated’ on the label If not, what do you do? Yes • food you have cooked and will not serve immediately • ready-to-eat food such as salads and desserts Make sure that you do not use food after its ‘use by’ date. For dishes you have prepared or cooked, it is a good idea to use stickers, or another method of labelling, to keep track of when food should be used or thrown away. Food with ‘use by’ dates, cooked dishes and other ready-to-eat foods have a limited shelf life. If you keep them too long they might not be safe to eat. How do you keep track of when food should be used or thrown away? If you are not sure how long to keep food, ask your environmental health service for advice. Follow the manufacturer’s instructions on how to use fridges and chilled display equipment. It is important to use equipment properly to make sure food is kept cold enough. Do you follow the manufacturer’s instructions for using your: If not, what do you do? Fridge? Chilled display unit? • Pre-cool the display unit before you put chilled food in it. • Only display as much food as you think you will need. • Display food for the shortest time possible. You could also: • Use a ‘dummy’ portion for display (which will not be eaten). • Use photographs to show customers what the food looks like. It is important to keep chilled food cold while it is on display to prevent harmful bacteria from growing in the food. What do you do to make sure chilled food is displayed safely? SFBB 12Chilled storage:6746-01 Chilled storage 26/03/2009 17:26 Page 2 Check it How do you do this? It is recommended that fridges and chilled display equipment should be set at 5˚C or below. Some equipment will have a digital display or dial to show what temperature it is set at. You can use this to check the temperature of your equipment. This is to make sure that chilled food is kept at 8˚C or below. This is a legal requirement in England, Wales and Northern Ireland. In Scotland, the regulations do not set a specific temperature for cold foods, but foods that need to be chilled should be kept in the fridge or other chilling equipment. You should check the temperature of your chilling equipment at least once a day starting with your opening checks (see the ‘Opening and closing checks’ safe method in the Management section). If you do this, you should check regularly that the temperature shown on the display/dial is accurate using a fridge thermometer. How do you check the temperature of chilling equipment? Fridge: Digital display/dial Thermometer Chilled display unit: Digital display/dial Thermometer If you do not do this, what do you do? Think twice! Chilled food must be kept at 8˚C or below, except for certain exceptions. When you display cold food, e.g. on a buffet, you should use suitable chilled display equipment to keep it at 8˚C or below. If this is not possible, you can display food out of chilled storage for up to four hours. You can only do this once. After this time, you should either put the food back in the fridge and keep it at 8˚C or below until it is used, or throw it away. If you do take food out of chilled storage to display it, remember not to mix new food with the food that is already on display. This could lead to the older food being left out for too long. Prove it If you would like extra reassurance that your chilling equipment is working effectively, you can use a temperature probe to check food as a one-off test to prove that your method keeps food at a safe temperature. (See the ‘Prove it’ safe method in the Management section for advice on using probes safely.) What to do if things go wrong How to stop this happening again • If your fridge or display equipment breaks down, use other equipment, or move the food to a cold area. If you cannot do this, or you do not know how long the equipment has been broken down, contact the environmental health service at your local authority for advice. • Review your chilled display method and see if you can make it safer (using the front of this sheet). • If food on display has not been kept chilled for more than four hours, throw it away. • Train staff again on this safe method. • Improve staff supervision. • If you have frequent problems with your chilling equipment, consider whether it is suitable for your business. Generally, commercial equipment will be more suitable for catering. Remember that some foods need extra care. See the safe method ‘Foods that need extra care’ in the Cooking section. Diary Write down what went wrong and what you did about it in your diary. Diary CH2/02-08
1426287726_45a95d6744 sfbbchilledstorage1009. http://collections.europarchive.org/tna/20100907111047/http://food.gov.uk/multimedia/pdfs/sfbbchilledstorage1009.pdf http://collections.europarchive.org/tna/20100907111047/http://food.gov.uk/multimedia/pdfs/sfbbchilledstorage1009.pdf 2015-03-14 00:02:06 http://demonry.com/569841.html#sfbbchilledstorage1009. http://demonry.com/1426287726_45a95d6744.html#sfbbchilledstorage1009. http://demonry.com/cracker/1426287726_45a95d6744/sfbbchilledstorage1009.pdf http://demonry.com/cracker/1426287726_45a95d6744/sfbbchilledstorage1009.txt
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