FOOD TEMPERATURE CONTROL AND MONITORING

摘要

Temperature control of certain foods is an essential part of any quality control system. Products such as prepared ready-to-eat foods, cooked foods, smoked meat or fish and certain dairy products must by law be kept hot or chilled until they are served to the customer. If they are not, harmful bacteria could grow or toxins could form in the food and make the customers ill. It is essential to cool hot foods quickly and when cooking, reheating and hot holding to ensure that food reaches sufficient core temperatures to destroy food poisoning bacteria. Hazard Analysis Critical Control Points (HACCP) is the key to food safety. High risk foods are foods where bacteria may multiply if the food is stored at the wrong temperature. Generally bacteria will grow and multiply at between 5 and 63℃ so this is the danger zone ought to be avoided or minimise. The presence of undesired bacteria, in a large number in a food is often the consequence of an accidental contamination, in an early phase, then the consequence of the multiplication of bacteria even in the proper conditions. The study proposes the monitoring of the food temperature for offering to customers food safe.