Catering Melbourne Blog

Reheating - Prepared Food
Any bacteria can easily survive in reheated foods, it is vital the core (internal) temperature of the food reaches the required minimum of 75 C

• Use a Thermometer to check the core temperature has reached the required 75 C
• Never reheat food in a Bain Marie (reheating is to slow and core temp minimum will not be reached)
• Check all utensils and containers are properly cleaned – including no residue water pooled in containers.
• Wash and dry hands properly before handling food
• Ensure food has not sweated whilst in storage

Remember: Bacteria love warm moist places

Actions to protect products
• Reheat food rapidly so the centre Core reaches at least 75 C
• Avoid the temperature danger zone 5 C to 60 C
• Hold food at or above 60 C
• Use the thermometers provided
• Ensure cutting boards, utensils and equipment are clean and dry.
• Return food to the cooking method/procedure if 75 C has not been reached

Use food immediately that has been between 5 C and 60 C for more than 2 hours but discard (throw out) food that has been between 5 C and 60 C for more than 4 hours.

Bacteria can grow to huge numbers given the right conditions. These conditions are present in reheating of foods. It is very important to use the two hour/four hour rule.

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:
• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

Cold Holding – Prepared Food
There are ways of displaying and storing foods which reduce the risk of food poisoning

• Store all high risk foods in fridges and/or cold rooms at or below 5 C
• Do not display high risk food in open cabinets if you can avoid it (if you must keep a time check on it Ref: Storage and Temperature log)
• Frequently check cold room and refrigerator temperatures (request more thermometers if needed Ref: Equipment Calibration Sheet)
• Move thermometers to different locations for readings of cool air flow
• Ensure cooked food is stored above and away from raw foods
• Use appropriate food safe containers and with lids or cover with wrap
• Never store food on floor
• Always check the Use By – Best Before Dated

Actions to protect products:
• Check and use Storage and Temperature log
• Check temperature of food and refrigeration, don’t over load refrigeration
• Ensure proper and appropriate storage methods
• Cool foods quickly – avoid temp zone 5 C to 60 C, place in Cool Room
• Don’t allow to sit in own juices
• Ensure proper stock rotation procedures are followed
• Get second opinion, if not available then- IF IN DOUBT, THROW IT OUT
• Keep refrigeration and cool rooms clean
• Always label and date food
• Throw away all foods that have been out for 4 hour or more above 5 C
• Throw out any food that has been cross contaminated by raw food
• Use the OUTSIDE SAFE ZONE LOG – if you are organized and follow safe practices you will not need this log, if you do use it (no questions will be asked)

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:
• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

Cooking Food
Cooking food thoroughly is very important because poisoning bacteria can’t survive at temperatures above 75 C

• Check food has reached 75 C at the core by using a thermometer. This is a random check that you would do every day on differing random items in a cycle.
• Certain meats such as steaks and oily fish don’t have to reach the core temperature and can be cooked to preference.
• Check soups, sauces, gravies, casseroles boil
• Check only clear juices run from thoroughly cooked roast meats, mince and poultry

Once cooked food should be served or kept at 60oC or higher

Actions for suspect products
• Sauce has tiny bubbles on top or tastes fizzy – throw away, has ammoniated
• Check proper stock rotation is taking place, correct volume is being prepared
• Return food to cooking process if core temperature not reached
• Adjust recipes if core temperatures are not reaching 75 C

Time, Temperature and Food Safety (Remember the 2 hour 4 hour rule)

Ready to eat food that has been kept between 5 and 60 C:
• For a total of 4 hours must be thrown out ( This is LAW, you are liable)
• For a total of 2 hours must be used or refrigerated immediately
• More than 2 hours but less than 4 hours must use immediately

These Rules are Cumulative – add the last period of time to the new period.

“If in DOUBT, Throw it OUT”

Preparation
Raw food contains Bacteria.

Preparation means preparing food for cooking, display, packaging, serving and transport.

Three possible causes of food poisoning:
Biological – in the right conditions bacteria will multiply
Physical – When things which should not be on/in food ( stones, dirt, insects, glass…)
Chemical – Caused by chemicals like cleaning agents, pesticides, detergents…
By eliminating all of these you will break the contamination/poisoning chain.

Have you done a food safety course or training???

• All work surfaces need to be clean and sanitized before preparing foods
• Wear or change into clean clothes when working with food
• Wash your hands properly

Hand Washing Procedure
1. use water, as hot as you can stand
2. use soap and a brush
3. give a thorough scrub
4. rinse in hot water
5. dry with paper towel
6. If possible don’t use hands to turn tap on or off

Actions to Prevent Contamination
• Keep the food out of fridge for as short a period as possible
• Check all utensils are properly cleaned, sanitised and dry before use
• Keep raw and cooked (ready to eat) foods away from each other
• Pay special attention to cutting boards, and utensils
• Change wiping clothes frequently, wash after use
• Wash ready to eat foods such as fruit, vegetables
• Use separate cutting boards for different foods, or wash the one you are using
• Use and frequently change food handling gloves
• Through out single use items after use
• Prepared foods containing meat or small goods can contaminate fast, EG; pizza

Gloves
If you are using gloves, change them at least once every hour. Use only clean disposable gloves.

Change your gloves:
• If they become contaminated.
• If they tear.
• When switching between raw and ready-to-eat food.
• When changing jobs.
• After taking rubbish out.
• After sweeping, mopping and cleaning.
• Always use fresh gloves.
• Always wash your hands before putting on gloves.
• Always wash hands after taking gloves off.

Remind each other of safe food practices, take pride in your clean, safe kitchen

Morning Lauren
We would just like to say a good time was had by all and everyone loved the prawns!
Again thanks for a lovely day.
Regards
Nicole

Lauren

Thank you so much for your work. The Mass went very well and the people from the Bush Fire communities
absolutely loved their morning tea and were so impressed.

Thanks again.

Catherine

Catherine McGovern
Executive Assistant to Auxiliary Bishops
Catholic Archdiocese of Melbourne

Lauren.

Just a note of thanks for Saturday night.
The food was terrific and the service was excellent.
Your team are a great bunch. Well done.

Rob

To Whom It May Concern,
Thank you for your services yesterday and the great service provided by your staff. Hailey was extremely pleasant and the food was enjoyed by all.
Cheers
Jenny Willis
Executive Cleaning Services pty ltd
P.O. Box 583 , Mulgrave, Vic. 3170

Hi Lauren

I received some great feedback from the catering provided on Tuesday.

Thanks again for your assistance.

I’ll get the invoice paid in our next payrun.

cheers

Lisa Carey
National People Practices Coordinator
LeasePlan Australia

Hi Lauren,
Just wanted to let you know what a wonderful job the girls did on Saturday night.
They were such a pleasure to have around would recommend your company in a heart beat.
Thanks again girls job well done.
Rosemary