Temperature control is important in the catering business because harmful bacteria are a hazard present in many of the food. They also tend to multiply rapidly at room temperature and are invisible. Also, cannot be removed easily from the food items. In other words, food that is not kept at the correct temperature before serving may result in the growth of food poisoning bacteria. Hence, the only way to control this spread is by handling the temperature of food items.
Steps involved in maintaining the Hot holding/display record-
- Switch on hot holding/ display equipment in advance to ensure it reaches the correct operating temperature before use.
- The only food that has been cooked or reheated and has achieved the minimum temperature specified may be placed in hot hold equipment
- Once food has been placed in hot hold equipment take and record the temperature a minimum of once per session. The food temperature must be a minimum of 63°C
- Ideally, place enough food on the Hot Hold to last a maximum of 1 hour. If the food remains on the Hot Hold for longer than 1 hour, at a minimum of 63°C, the supervisor will decide, on the grounds of quality and presentation, if the food can still be served or discarded.
- Food that has fallen below a core temperature of 63°C must not be reheated and must be consumed within 2 hours or otherwise discarded. If it is discarded a record of discarded food must be kept.
- Hot hold equipment must not be used to re-heat food.
- Re-stock the food display by filling new heated containers.
- If anything goes wrong take corrective action.
Therefore, keeping food hot until it is served is important as it prevents the growth of harmful bacteria. To keep your customers safe you must ensure the food has been cooked through enough. And it stays at a constant safe temperature until it is eaten.
