Safe Cooking,

[Cheeky Farang]

SAFE COOKING, COOLING AND REHEATING OF FOOD

COOKING

When food is thoroughly cooked, the heat kills food poisoning bacteria by cooking them too. Therefore in foods that are not thoroughly cooked, e.g. rare beef or a poorly cooked omelette, it is obvious that bacteria will survive the cooking process. What is less well known is that some food poisoning bacteria can even survive very high temperatures. It is therefore essential that good quality food is used. All raw meat, fish or any leftovers to be reused must be correctly stored in a refrigerator below 8°C (41°F) or in a hot display over 63°C (145°F) to prevent growth of bacteria.

HINTS FOR THOROUGH COOKING

A safe way of cooking food is to achieve a high temperature then serve the food immediately. Burgers, steaks and small pieces of food can be thoroughly cooked in this way by frying or grilling. The internal temperature must get raised to 160c minimum to ensure a safe cooking practice.

Ice in the centre of a bird or joint will prevent proper cooking and let bacteria survive and grow and even let them multiply at extreme levels. Ensure thorough thawing of frozen poultry and joints.

Large Joints or poultry take a long time to cook through to the centre. Small joints (2.5 kg, 5-6 lbs) are the recommended maximum size as they will cook and cool quickly. For this reason, stuffing of poultry should be avoided, if stuffing is inserted into the carcass a temperature probe must be inserted into the centre of the bird to ensure 175c has been reached. Remember most poultry carries the salmonella bacteria.

Many bacteria can be found within rice, and the most common bacteria associated with food poisoning from rice is called bacillus. Bacillus, is widespread in the environment and is commonly found in soil. For this reason it is often associated with grains and cereals, spices and vegetables. Unfortunately, unlike a large number of organisms associated with food poisoning these bacteria are able to withstand the high temperatures associated with cooking and quick frying by forming protected spores. In this state bacteria are capable of surviving cooking and then become active once the food is cooled forming toxins. In premises where large quantities of rice are frequently required, the normal practices involved with the production of rice increase the risk of these bacteria surviving the cooking process and being able to multiply in the cooked rice to dangerous levels. Causes of food poisoning associated with species of bacillus bacteria have often been attributed to the bulk production of rice. Large containers of rice cooked at one time and cooled at room temperature in large containers hours prior to quick frying lead to the increased likelihood of food poisoning. Beans such as kidney beans etc can also cause poisoning if not properly cooked over the “bacterial thermal death times”.

COOLING OF FOOD

It is safest to cook and serve food straight away or if not, it must be kept hot, above 63°C (145°F), so that bacteria will have no chance to multiply. If food is to be served cold, or to be reheated later, it is essential that it is not allowed to remain in the 'danger zone' of 5°C (41°F) to 63°C (145°F) for longer than necessary. REMEMBER- In a the heat of a tropical country such as Thailand the "danger zone" temperature is reached much faster for chilled foods once removed from the refrigerator.

HINTS FOR SAFE COOLING

Plan menus and style of catering to suit the cooling facilities you have available.

Do not leave cooked food un-refrigerated for more than 1 hour. Do not put hot food in the refrigerator. This increases the temperature in the refrigerator and causes condensation. Smaller quantities of food cool fast. Use small joints or poultry, and put sauces and casseroles etc in large flat pans to encourage rapid cooling before refrigeration.

GOOD PLANNING

Plan cooking of food to finish as close as possible to the time of serving to prevent the growth of any surviving bacteria. Probe thermometers can be used to check that food has reached the right temperature. Centre joint temperatures should be at least 175°F, NOTE Sterilise probe before and after use.

THE BOTTOM LINE

Food safety practices are a critical part of any kitchen. A hygienic program of food handling is a must, washing and sterilising utensils. Personal hygiene ie hand washing etc. Ensure kitchen surfaces are kept sanitary; keep refuse containers clean and away from food being prepared. Keep foods separate to prevent cross-contamination by washing preparation surfaces and utensils between uses for different foods; taking particular care with surfaces and utensils used to prepare meat and poultry to prevent potential spread of salmonella. Insects, rodents and pets, keep them away from food - particularly for dry foods kept outside of refrigerators or freezers, store in tightly sealed containers.

Cooking with Gas (Approximate temp guide)

Mark ---C --------F

1 ----- 140----- 275

2 ----- 150----- 300

3 ----- 170----- 325

4 ----- 180 -----350

5 ----- 190 -----375

6 ----- 200 -----400

7 ----- 220 -----425

8 ----- 230 -----450

9 ----- 240 -----475

Now have you ever wondered why sometimes you can shit through the eye of a needle ?

From your CF, who can cook VERY VERY WELL.

[thaigerd]

Are you using HACCP rules at home?

Gerd

[Jamie]

I've never cooked by a certain set of rules. I would have to say most of this is just common sense.

[Jet Gorgon]

More safe cooking rules in Canada than Thailand, but lots of folks get food poisoning here from restaurant food. Rarely eat out; the food is so salty it makes me ill.