'Understanding Temperature Control (HACCP Lesson - Part 06)'

07:19 Apr 14 -1 0

'All food can potentially carry harmful bacteria, but some foods are especially conducive to promoting bacterial growth. Several factors affect the rate at which bacteria grow in food, but time and temperature are two of the most easily-controlled factors in a food service kitchen. Food that requires time and temperature control for safety is referred to as TCS food. TCS food has several attributes that make it ideal for bacterial growth, such as moisture, protein, and a neutral or slightly acidic pH.  TCS food can be whole food, or it can be food that has already been prepared, like a casserole. TCS food can be from animal or plant sources. Foods that are considered TCS include:  Milk and other dairy products Meat (beef, pork, lamb) or poultry (chicken, turkey) Fish and shellfish Eggs Baked potatoes Plant-based foods that have been heat-treated (cooked rice, beans, or vegetables) Soy foods (tofu, textured soy protein/meat alternatives) Sliced or cut fruits or vegetables (e.g. cantaloupe or melons, leafy greens, tomatoes, etc.) Bean sprouts and sprout seeds Untreated garlic-and-oil mixtures  The Danger Zone is a temperature range in which bacteria grow and multiple at its fastest. This ranges from 20 – 45 °C (68 – 113 °F). Bacteria can, however, grow and survive between 5 – 65 °C (41 – 149 °F). But the most common food-related bacteria grow at their best in the danger zone.  Please follow the below link for your Notes..  https://withhaccp.blogspot.com/2021/06/understanding-temperature-control.html  ------------------------------------------------------------------------------------------------------------------------------------------------ Watch HACCP Training Videos, Hotel & Resort operations & Hospitality information.   For more Training  & Information visit: https://sites.google.com/view/hospitalitystars/home https://www.blogger.com/profile/00536830401228981950   Follow us: https://www.facebook.com/silverline4774 https://www.instagram.com/silvercreat/ https://www.linkedin.com/in/roshanperera4774   Hotel Training | Service Training | Hospitality Training | F&B Training | Hotel Videos | Kitchen Video Courses | Hospitality Video Courses | Stewarding Training Video | Temperature Check' 

Tags: kitchen , Food , training , store , hotel , Hygiene , shelving , F&B , food poisoning , temperature , handwash , HACCP , Sanitizing , stewarding , personalhygiene , stocks rotation

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