1.3. Principles of safe food handling 4:32

Safe principles for food management

Food may not stay safe all the time, eventually it starts to accumulate bacteria, it starts to change, it loses its good appearance and taste, and it becomes unsafe to consume.

Who betrays whether the food is fit for consumption?

  • Taste
  • Smell
  • Appearance 
  • Texture
  • Colour

Strict adherence to personal hygiene is essential for food management

  • Try to reduce the time spent on food management, which is especially important when working with products with high protein content.
  • Use only the portion you need for the time being.
  • Avoid leaving food at room temperature for longer periods of time.
  • Use only clean tools and clean equipment
  • Don’t forget good hand hygiene.

Warming of frozen semi-finished products

  • Frozen semi-finished products must be heated in a refrigerator, microwave oven or other suitable equipment.
  • It is not recommended to thaw frozen semi-finished products at room temperature
  • For the production of expendants, thawed semi-finished products must be used within 24 hours.
  • The dishes are made of chilled semi-finished products and must be served to the consumer only after heat treatment.

Refreezing of thawed products is prohibited.

Storage conditions for uncooked dishes

  • Cold, heat-free dishes stored at a temperature not exceeding +6 °C must be stored for up to 24 hours after manufacture.
  • From a microbiological point of view, high-risk dishes must be kept for a shorter period if this may affect their quality and safety.
  • We must avoid storing high-risk foods in a dangerous area, from +6 °C to +68 °C.

Temperature regime and storage conditions for heat-treated dishes. Presentation of food – hot food

  • The cooked food, which is served hot, must be stored in heat-supporting equipment at a temperature of at least +68 °C and consumed on the day of manufacture.
  • Heat-treated food must be cooled to a specified temperature for a maximum of 4 hours.
  • Once cooled, the hot food is stored in the refrigerator at a temperature of not more than +4 °C for a maximum of 12 hours.
  • After repeated heat treatment, the time limit for the disposal of food shall not exceed 1 hour.
  • Do not place uncooled food in the refrigerator as it raises the overall temperature of the refrigerator.

Temperature regime and storage conditions for heat-treated dishes. Food delivery means cold food.

  • The temperature of the presentation of cold food must not exceed 8 degrees.
  • Cold food may be stored at room temperature for a maximum of 4 hours, with hot food for a maximum of 2 hours.
  • In May-September only in refrigeration facilities.

Food Warming

  • The heating process must ensure that all bacteria resulting from cooling and storage are destroyed.
  • Minimum temperature for food heating: 75 degrees.
  • The temperature must be checked after heating.
  • Warming is only possible once.
  • Heated and unused food must be disposed of.

Prohibited

Cold, heat-free dishes stored at a temperature not exceeding +6 °C must be stored for up to 24 hours after manufacture.

To mix fresh food with previously prepared dishes or their residues.

Produce curd, cheese mass, fermented dairy products, canned (meat, mushrooms, vegetables, sauces, etc.) in public catering establishments

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