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  • Hot and Cold Zone

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    John Drought
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    The document discusses temperature ranges for bacterial growth and destruction. It also provides definitions for hazard analysis, critical control points, and control measures in regards to food safety and a Hazard Analysis Critical Control Point (HACCP) plan. Bacterial growth requires water, nutrients, the correct temperature range of 7-45 degrees C, oxygen, and the proper pH level. Methods to prevent bacterial growth include removing water through freezing, lowering the temperature through chilling or cooking, removing nutrients through cleaning, and using food preservation techniques like canning, pickling, smoking, and adding sugar.

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    The document discusses temperature ranges for bacterial growth and destruction. It also provides definitions for hazard analysis, critical control points, and control measures in regards to food safety and a Hazard Analysis Critical Control Point (HACCP) plan. Bacterial growth requires water, nutrients, the correct temperature range of 7-45 degrees C, oxygen, and the proper pH level. Methods to prevent bacterial growth include removing water through freezing, lowering the temperature through chilling or cooking, removing nutrients through cleaning, and using food preservation techniques like canning, pickling, smoking, and adding sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
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    Download as odt, pdf, or txt
    23 views5 pages

    Hot and Cold Zone

    Uploaded by

    John Drought
    The document discusses temperature ranges for bacterial growth and destruction. It also provides definitions for hazard analysis, critical control points, and control measures in regards to food safety and a Hazard Analysis Critical Control Point (HACCP) plan. Bacterial growth requires water, nutrients, the correct temperature range of 7-45 degrees C, oxygen, and the proper pH level. Methods to prevent bacterial growth include removing water through freezing, lowering the temperature through chilling or cooking, removing nutrients through cleaning, and using food preservation techniques like canning, pickling, smoking, and adding sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as ODT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as odt, pdf, or txt
    of 5

    HOT AND COLD ZONE

    75 Degree C Bacteria destroyed

    70 Degree C Cooked food must reach 70 Degree C for 2 minutes

    63 Degree C Bacteria growth slows down

    37 Degree C Bacteria grows fastest

    5 Degree C Cold food storage

    CHURCH OF IRELAND DIOCESAN SYNOD JUNE 2012

    DINNER MENU

    BEEF AND GUINNESS CASSEROLE

    CHICKEN AND MUSHROOM IN CREAM SAUCE XXXXXXXXXX

    TRIFLE WITH STRAWBERRIES AND CREAM APPLE TART WITH CREAM XXXXXXXXXX TEA/COFFEE

    HAZARD ANALYSIS The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for Food Safety and therefore should be addresses In the HACCP plan.

    CRITICAL CONTROL POINTS A step at which control can be applied and is essential to prevent or eliminate a Food Safety hazard or reduce it to an acceptable level.

    CONTROL MEASURE Any action and activity that can be used to prevent or eliminate a Food Safety hazard or reduce it to an acceptable level.

    BACTERIAL GROWTH

    Water - all living things need water Nutrients - milk, meat, cream provide all nutrients they need Correct Temperature - 7 45 Degree C normally Oxygen Ph refers to the alkalinity or acidity of substance pickling , vinegar acid

    PREVENT GROWTH

    Water freeze Temperature - chilling/cooking Nutrients cleaning anti-bacterial Food preservation

    Canning pickling - smoking - adding sugar

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