A simple process which is commonly associated with a Difficult Task, until it is explained in simple terms. Ice Point Calibration: refers to achieving a target temperature of 0°C. Boiling Point Calibration: refers to achieving a target temperature of 100°C Both Ice Point & Boiling[...]
This rule is very commonly confused with the Cooling Rule, so let me try to simplify it. (For Cooling of Potentially Hazardous Food, refer my previous Blog) So, the 2 Hour 4 Hour rule is based on scientific evidence that food can be held out[...]
Whilst the documentation is critical, audit readiness is more than just that. Your processes and systems need to be sound, along with a disciplined approach to diligently following the system, allocating resources and ensuring that remedial or corrective action is taken when non-compliances occur, to[...]
Once food has been cooled in a “safe” manner, Reheating of potentially hazardous foods is equally important. A few simple guidelines to follow are: Reheat rapidly – to reach above 60°C in a maximum period of 2 hours; It is highly recommended to reheat food[...]
Cooling of Potentially Hazardous Food, is one of the most common issues encountered whilst undertaking audits. In this Blog, I have attempted to make it simple and it could be used as a guide for enhancing your Food Safety. Food is always cooked to temperatures[...]
As we launch into 2017, let’s make sure that Food Safety is in the forefront of our minds. A few simple steps can make the difference between safe and unsafe food, especially during this hot Summer period. Cold Food: always make sure that cold food[...]
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September 21, 2017
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January 31, 2017
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