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Hazardous Practices Guidance 8 The most common causes of food poisoning outbreaks, in order of significance are: The use of raw egg in uncooked or partially cooked dishes, e.g. mousse, tiramisu, soft meringue, hollandaise sauce, cake decorating etc. Preparation too far in advance, e.g. preparation of food for a large buffet or gravy, well in advance of use, without adequate refrigerated storage. Storage of food at room temperature, e.g. Brie cheese put out on a cheese board or cooked rice left out for more than 4 hours. Inadequate cooling, e.g. large joints of meat cooked in the morning and left to cool at room temperature until required for use in the evening. Inadequate reheating, e.g. partly cooked beef burgers only warmed through on griddle for service. Contaminated processed food, e.g. unpasteurised cheeses contaminated with high levels of bacteria, such as Listeria. Undercooking, e.g. large poultry/boned and rolled joints cooked to a temperature of less than 75C at the core. Inadequate thawing, of for example, frozen chickens, leaving ice crystals in the core, which prevent thorough cooking in the normal time. Cross contamination, e.g. by the handling of cooked or ready to eat foods, without having washed your hands thoroughly after handling raw meat or vegetables.