Download food services advice note - 17 cooking, cooling and reheating of food

FOOD SERVICES
ADVICE NOTE - 17
COOKING, COOLING AND REHEATING OF FOOD
This advice note has been prepared for the guidance of food businesses. It is not an
authoritative document on the law and is only intended for guidance.
This advice note is one of a series designed to promote a greater understanding of food safety.
To prevent possible confusion between advice which represents good practices, and a specific
legal requirement, the word must has been used to denote where applicable, a legal obligation.
INTRODUCTION
Undercooking, inadequate cooling and insufficient reheating of food are three common factors
in food poisoning incidents. The following guidance is intended to help you avoid practice that
may result in food poisoning.
COOKING OF FOOD
Whilst food is cooked to make it palatable the cooking process also destroys food poisoning
bacteria and therefore correct cooking is very important in producing safe food.
1.
Avoid cooking very large quantities of food as it is harder to ensure that all the food
reaches the correct temperature. Joint sizes should be no larger than 6lbs (2.5 kilo).
2.
Cook all food thoroughly, especially red meat and poultry meat. A digital probe
thermometer should be used to check the centre temperature of joints and poultry. A
core temperature of 75°C should be achieved.
3.
When cooking processed meat products such as sausages and burgers, make sure the
food is properly cooked by cutting into the middle to check that the meat is no longer
pink and that it is piping hot (steam is coming out), or check with a temperature probe.
4.
Liquid dishes should be stirred frequently during cooking to distribute the heat
thoroughly and therefore avoid cold areas within the cooking vessel. They should either
be visibly boiling or be checked with a temperature probe.
5.
Ensure frozen uncooked meat and poultry are thoroughly defrosted before cooking
otherwise undercooking may occur. You should plan menus so that plenty of time is
allowed for defrosting. Frozen food should be defrosted in a refrigerator to minimise any
bacterial growth, frozen uncooked meats should be placed at the bottom of refrigerators.
During thawing be very careful not to contaminate other foods or work surfaces with
the defrosting liquid, and ensure that surfaces and equipment are cleaned and disinfected
afterwards.
Date reviewed: November 2013, KD
6.
Where possible, serve food immediately after cooking or keep in a bain-marie or hot
food cabinet above 63°C (Check hot food holding temperatures regularly by inserting a
clean probe thermometer). Hot food cabinets or Bain maries must not be used to heat
food from cold, they are intended only to keep previously heated food hot.
COOLING OF FOOD
If food is allowed to cool down over a long period of time any food poisoning bacteria or
bacterial spores that survive the cooking process (bacterial spores are heat resistant so they will
be present) will be able to grow and multiply to a level that may cause illness.
1.
Wherever possible serve food immediately. Only prepare as much food as is required
for one service period.
2.
Cool hot cooked food as quickly as possible within one and a half hours of cooking and
place under refrigeration immediately. Quick cooling can be better achieved in the
following ways:a)
Provision of a blast chiller.
b)
Keeping the food portion size small e.g. joints no larger than 6lbs (2.5kilos).
c)
Stirring liquid foods frequently with a clean spoon during cooling.
d)
Immersing the cooking vessel in clean cold water and stirring the contents
frequently. This is useful for stews
e)
Spreading the food out into large shallow trays so that heat is lost more quickly.
f)
Placing the food in a room which is cooler than the kitchen.
Great care must be taken during cooling so that food does not become contaminated. Do not
place hot food in refrigerators.
REHEATING OF FOOD
Thorough reheating of food will ensure that bacteria that survive the initial cooking or
contaminate the food after cooling will be destroyed.
1.
Reheat thoroughly so that a core temperature of 75°C is achieved. (Use a probe
thermometer to check).
2.
If reheating liquids they should be boiled vigorously and stirred regularly.
Microwave ovens tend to heat food unevenly with the result that ‘cool spots’ can occur.
It is good practice to stir food from time to time, whilst reheating, unless the type of
food or the packaging makes this impossible. It is important that the food label
instructions are followed and that any suggested resting periods are observed. You need
to be aware of the power level of your microwave ovens.
3.
Serve reheated food immediately.
4.
Never reheat food more than once, discard left overs.
Date reviewed: November 2013, KD
TO SUMMARISE
Cook Food Thoroughly (core temperature at least 75◦C)
Cool Food Quickly (within one and a half hours)
Store Food in Refrigerator (at 8◦C or less)
Serve Cold
Reheat Thoroughly and check temperature
Serve Hot
Hot Hold ( at or above 63◦C)
If you would like to obtain further information with regard to the subject of this advice
note, or in relation to any aspect of food safety or food standards please contact us on
(01482) 396301.
Alternatively visit the council web pages at:
www.eastriding.gov.uk/foodservices
Date reviewed: November 2013, KD