The temperature range in which the multiplication of bacteria is possible is between 5°C and 63°C. This is commonly called the DANGER ZONE. Correct storage temperatures are fundamental to the safe and profitable operation of your food business (see last week’s Tip). When preparing food, aim to have high risk foods out of the danger zone within 30 minutes.
Record keeping is vital – you can’t get a level 5 without it!
Life is what happens to you while you’re busy making other plans
Remember – our Help Desk is here to do just that – help! If you have any food safety/kitchen management questions, please contact us.