How to Prevent Food Poisoning at Home and at Work
The danger zone, cross-contamination, cooling speed, reheating, hand hygiene, storage times, high-risk groups and record keeping.
5 min read
Tags
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
8 articles
The danger zone, cross-contamination, cooling speed, reheating, hand hygiene, storage times, high-risk groups and record keeping.
5 min read
How long a freezer holds cold, the effect of how full it is, the cost of opening it, monitoring, what can be saved, refreezing rules and preparation.
5 min read
Temperature thresholds, timing in a shop trip, insulated bags, conditions in a vehicle, records in commercial transport, signs of thawing and acceptance.
6 min read
The danger zone, the gap between surface and centre, thawing in a fridge, in cold water, in a microwave, cooking from frozen and the rule on refreezing.
5 min read
What minus eighteen means, water activity, temperature fluctuation, measurement, layout, how full to keep it, defrosting and signs of failure.
5 min read
The links of the cold chain, the time-temperature relationship, cumulative effects, differences between frozen and chilled, and detecting breaks.
5 min read
The seven principles, the difference between a critical control point and a prerequisite programme, how limits are set, record keeping and small-business use.
6 min read
Blast cabinet versus holding freezer, the critical temperature band, the damage large crystals do to yeast, and raw versus par-baked frozen product.
5 min read
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