Keeping Food Safe

Defrosting Before Cooking

If you don't fully defrost something before cooking then there is a chance the temperature in the middle wont get high enough to kill any bacteria that may be in there.

Some foods are OK to cook from frozen but that tends to be the thinner types of food like pizza, prepared fish or chicken and thin slices of meat like thin pork chops, thin steaks, burgers or chicken wings.  Vegetables are also OK to be cooked from frozen.

Thicker items like a whole chicken, thick steak or a thick pork chop should be thoroughly defrosted before cooking.

Defrosting should always be done in the fridge in a suitable receptacle so that no thawing liquid can drip on to anything and always on the bottom shelf.

Cooking and Reheating

A meat thermometer can be used to ensure the temperature in the centre of your food is cooked to a safe temperature so that any bacteria has been killed.

Cleaning your thermometer after each use is a must to prevent cross-contamination etc.

When the internal temperature (right in the middle) reaches 75°C and stays at this temperature for at least 2 minutes then most pathogens will be killed.  Spores and Toxins will not so you need to avoid those at all costs!

To test how accurate your thermometer is, simply boil some water and check the temperature (which should be 100°C).

Cooling Cooked Food

1. Protect from cross-contamination - for example do not put it near your prep area or near raw uncooked food.
2. Unless you have a blast chiller (these tend not to be found in a domestic kitchen) then the food must be placed in the coolest part of the kitchen for no more than 90 minutes.

Food that has been at a temperature between 8°C and 63°C for 2 hours or more MUST bet thrown away as this is the Danger Zone where bacteria can grow and make you ill

Do not put hot/warm food in your fridge as it will cool unevenly meaning the centre of the food may stay in the danger zone for too long a time.  Also, any steam coming from the food may cause condensation and if that drips on other food then cross-contamination can occur.

Cool Quickly - Chill Within 90 Minutes

How To Freeze Cooked Food

• Chill it
• Wrap it, cover it or put it in a container with a lid
• Label it with a date
• Put in the freezer - most freezers will have a fast-freeze zone so put it in that if you have one and move to a normal drawer/shelf when it has frozen

Temperature Tip: Fridges should be below 5°C and Freezers below -18°C

Holding Food For Service

Chilled foods ready to be eaten should be covered (i.e. in cling film) and refrigerated to keep them safe and from drying out.

Hot food should be kept at temperatures above 63°C if it falls below that temperature for 2 hours or more then it must be thrown away.