Safe Food Handling, Storage, and Temperature Control
What this domain covers
Safe food handling, storage and temperature control tests receiving, storing, cooking, cooling, reheating and holding food. The exam expects practical temperature figures and storage rules.
Core rules and concepts
- Keep cold food at 5°C or below and hot food at 60°C or above; the danger zone is between these figures.
- Use a clean probe thermometer; sanitise the probe between uses and check that it is calibrated.
- Cook poultry, stuffed foods and reheated food to at least 74°C; cook minced meat and sausages thoroughly.
- Cool food quickly: divide into shallow containers and refrigerate; avoid leaving large pots on the stove overnight.
- Store raw meat, poultry and seafood below cooked and ready-to-eat food; cover, label and date all food; use first in, first out.
- Thaw in the refrigerator, under cold running water or in a microwave for immediate cooking, never on the bench.
Worked example
A caterer cooks a large pot of stew at 5 p.m. and leaves it covered on the stove until morning. The centre stays warm for hours, allowing bacteria to multiply and toxins to form. The safer method is to portion the stew into shallow trays, cool it rapidly, refrigerate at 5°C or below, and reheat the required amount to at least 74°C before hot holding at 60°C or above.
Traps that cost marks
- Tasting food to decide if it is safe.
- Reheating food more than once.
- Refreezing meat thawed at room temperature.
- Hot holding without a thermometer.
- Overloading the refrigerator so cold air cannot circulate.