Batch-cooked foods must be used within three days, and that includes the day you made it. For example, if you prepare something on Tuesday, it needs to be used by the end of Thursday's last shift.
Make sure to label all batch-cooked items clearly with the preparation date to maintain proper rotation.
Common misunderstanding: Batch-cooked food can be safely consumed as long as it smells and looks fine, regardless of the three-day guideline.
While sensory checks can be helpful, relying solely on smell and appearance is not a safe practice. Bacteria can grow to harmful levels even if food looks and smells normal. Adhering to the three-day guideline is crucial to prevent food-borne illnesses.
Common misunderstanding: You can extend the fridge storage life of batch-cooked food by reheating it daily.
Reheating batch-cooked food does not reset its storage clock. The three-day guideline accounts for bacterial growth that can occur even if the food is reheated. Continual reheating can degrade food quality and increase the risk of contamination.
While freezing can extend the life of your batch-cooked food, there are important rules to follow when you defrost it. Once you've fully defrosted any frozen food, you must use it within 24 hours.
Common misunderstanding:: Freezing batch-cooked food kills all bacteria, making it completely safe indefinitely.
Freezing does not kill bacteria; it merely halts their growth. Once defrosted, bacteria can become active again, so it is crucial to consume the food within 24 hours after defrosting to minimize risk of food-borne illness.
Common misunderstanding:: You can refreeze batch-cooked food multiple times after defrosting without any issues.
Refreezing food after defrosting can significantly degrade its quality and increase the risk of bacterial contamination. It's important to plan portions appropriately and avoid refreezing to ensure safety and maintain food quality.
Yes, all stored food must be properly covered to prevent physical, allergenic and microbiological contamination. Only use food-grade storage containers or food-grade wrapping materials - never use tea towels or regular cloths to cover food as this is not acceptable.
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Fridge temperatures should be checked and recorded twice per day or once per shift. Regular checking helps identify any issues early, preventing potential food safety problems.
Food that has been above 8°C must be discarded after 4 hours. This rule is strictly applicable only once and cannot be applied multiple times for periods under 4 hours each.
If you discover that the fridge temperature is above 8°C, you should immediately take the following steps: (1) Check the actual food temperature using a clean, sanitised probe thermometer.
Raw meat should always be stored on the lowest shelf of the fridge to prevent drips from contaminating other foods.
Yes, it is necessary to record all fridge temperatures, even when they are within the normal range.
Yes, you can use cling film to cover food in the display fridge as long as it is food-grade wrapping. Ensure that your display fridge also has proper sneeze guards or screening to protect the food.
Ideally, fresh fish should be stored in a separate fridge set at a temperature below 3°C to meet its specific cooling requirements.
Fridge seals should be inspected weekly to check their condition and cleanliness. This regular maintenance helps keep the fridge working efficiently.
If the duration of the fridge outage overnight is unknown and you cannot verify that the food temperature has remained below 8°C using a probe thermometer, it is safer to discard all the food and record it as waste. However, if the temperature checks confirm the food is below 8°C, you can safely transfer it to another working fridge. This approach prevents unnecessary waste while ensuring compliance with food safety standards.
When food is stored in a fridge and the temperature is between 6-8°C, it should be checked hourly to ensure it doesn't exceed 8°C.
No, you should not put hot food directly into the fridge. Doing so can raise the temperature inside the fridge, potentially affecting other stored foods and causing temperature fluctuations.
Ensure there is adequate space around all sides of items in your fridge, particularly at the back and sides of the unit, to allow cold air to flow freely.
If you don't have access to an alternative refrigeration unit during a breakdown, you must use the affected food within 4 hours if the temperature rises above 8°C.
If the fridge seal is damaged, it's important to address the issue immediately as it can lead to warm air entering the fridge and cause temperature fluctuations.