If you don't have access to another refrigeration unit, you'll need to use the affected food within 4 hours of it being exposed to temperatures above 8°C. If you can't use it within this 4-hour window, you must discard it.
Common misunderstanding: Food can be safely consumed after 4 hours at room temperature if it looks and smells fine.
Appearance and smell are not reliable indicators of food safety. Harmful bacteria can multiply to dangerous levels without changing the food's appearance or odour. So it is essential to strictly follow the 4-hour rule to prevent food-borne illness.
There are special considerations for certain foods. Fresh fish, for example, must always be stored below 3°C - if it goes above this temperature, it needs to be discarded. Also, if you're unsure how long the food has been at an unsafe temperature (like during an overnight breakdown), you should discard it immediately rather than applying the 4-hour rule.
Common misunderstanding: The 4-hour rule is always applicable, regardless of the food type or storage conditions.
The 4-hour rule does not apply universally. Foods such as fresh fish and dairy products are more perishable and have stricter temperature thresholds. Fresh fish, for example, must be kept below 3°C. If these foods are exposed to higher temperatures, they must be discarded immediately.
Common misunderstanding: If unsure about the duration of temperature exposure, you can still assess the food based on its texture.
In situations where the duration of exposure to unsafe temperatures is uncertain, the safest course of action is to discard the food. Texture is not a reliable indicator of bacterial growth, which can occur without visible or tactile changes.
You need to document everything thoroughly in Pilla. This includes marking the fridge as an issue, recording all food temperatures, noting what food was used within the 4-hour window, and logging any food that had to be discarded. This documentation is important for future health inspections and demonstrates that you followed proper food safety protocols during the breakdown.
Common misunderstanding: Once the fridge is fixed, there's no need to document past issues related to food storage.
Thorough documentation in Pilla is important, even after the issue is resolved. Recording all details about the breakdown and how food was managed ensures compliance with food safety regulations and can be vital during health inspections.
Common misunderstanding: Only the final outcomes like discarded food need to be recorded, not the process of monitoring temperatures.
Recording the whole process, including monitoring temperatures, is essential. It provides a comprehensive account of how the situation was handled, which is critical for demonstrating adherence to safety protocols and can protect against liability in the event of a food safety incident.
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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.
Batch-cooked food should be consumed within three days, including the day it was prepared. For instance, if the food is cooked on Tuesday, it should be used by the end of Thursday.
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 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.