How To Check Fridges To Ensure Freedom From Food Poisoning

by:Honde     2020-04-08
Pathogenic (Greek: pathos-illness) or food poisoning bacteria grow best in warm conditions. When meals are prepared, it is usually done so in a warm environment, such as a kitchen. However, once it is prepared it either has to be kept hot or cold. In fact, out of the temperature danger zone (TDZ). This zone is 5 to 63 degrees celsius. This is the area where pathogens most like to grow. The ideal temperature is 37 degrees celsius (body temperature). When they grow, they double in size every 10 minutes. 1 bacterial cell can multiply exponentially to 6 billion in 6 hours! It is the vast numbers of bacteria that cause food poisoning, resulting in illness and possible death. If we take the example of cold buffet items, such as sandwiches, rolls, baguettes, wraps, pork pies and Scotch eggs; they must be kept refrigerated up to service of the items. This is because bacteria are in the environment and on people and can be transferred to the foodstuff. If the buffet is allowed to remain in the TDZ, the bacteria will grow to dangerous levels and cause food poisoning. Fridges must operate between 1 and 4 degrees C. Any higher, then food retained in them will allow bacterial growth. In the commercial sector, refrigeration units must be checked several times throughout the day to ensure they are between 1 and 4 degrees C. These figures are documented and retained for inspection by the environmental health inspectors. At home, fridges are not generally checked to ensure that they are cold enough to prevent pathogenic bacterial growth. Home fridges must be checked regularly to make sure they are cold enough. The best way to achieve this is to use a digital temperature probe. It is product temperatures and not the air that needs to be checked. The way this is best achieved is by retaining a cup or glass of dried salt on the top shelf of the fridge. By inserting the thermometer into the salt on a regular basis, the degree of coldness can be monitored. If it is too warm then the thermostat can be adjusted to reduce the temp. There are other precautions that can be taken to make sure fridge operation is kept at its optimum: Cover and wrap ingredients. Label and date all items. Don't put warm things on shelves. Clean and defrost regularly. First in, first out. Put high risk items above raw ingredients. Always decant partly used cans into plastic food-safe containers. By far and away the most important factor in remaining free from any illness is to maintain the refrigerator between the right temperatures and check by using a digital temperature probe. For more details click on Digital Thermometers.
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