Food Handling/Food Storage

Germs need time to multiply, and temperature. Germs are everywhere, especially on your skin and in the air. Some germs are used to make foods such as beer, wine, yoghurt and cheese, but other germs can make you sick.

You as a food handler can keep these germs out of food and prevent food poisoning by removing at least one need:

1.FOOD AND MOISTURE

2.TIME TO MULTIPLY

3.TEMPERATURE

Germs love high risks food such as meat, fish, milk, eggs and cream.

FOOD AND MOISTURE

High risk foods include:

· Soup

· Seafood

· Sandwiches

· Sandwiches

· Cold meat

· Poultry

TIME TO MULTIPLY

· At room temperature germs will double in number every 10 to 20 minutes. Never leave high risk food at room temperature.

TEMPERATURE

· Germs multiply best at body temperature (37.5˚C)

· Germs also grow well at room temperature (20˚C)

· Chiller temperature (below 5˚C) will slow growth of germs

· Freezer temperature(below -18˚C) will stop the growth of germs

Food poisoning can be prevented by taking care when receiving, storing and handling. Care handling keeps food safe and makes it last longer. Keep food out of danger zone.