Temperature control

Temperature control is essential throughout the food production process both at home and for the food industry.

It is important to limit that food spends in the danger zone - between 5 degree C and 63 degree C – so that dangerous bacteria do not multiply.

Germs and bacteria grow and multiply very fast in this zone. If stays in the temperature danger zone for more than 4 hours, it is time temperature abused and can meek people sick.

It is important to practice temperature control to make sure foods are not time temperature abused.

Temperature control is needed at all these stages of storing and making food products:
*Buying food
*Storing food in freezers and refrigerators
*Making food products
*Cooking in ovens and microwaves cookers
*Keeping food warm
*Cooling food down
*Storing in freezers and refrigerators
*Reheating

Temperature control practices at every steps and food processing plants to minimize or eliminate potential contamination and food borne illness.

Keep food cool
If food is kept cool in refrigerator, the bacteria are not killed, but their growth is slowed down. Refrigerators should operate at 5 degree C or below.

Keeping food in freezers can stop bacteria growing but does not killed them, so once the food is defrosted, the bacteria can multiply in weak conditions.

High Temperature for cook food
Bacteria are destroyed at high temperature, so if food is thoroughly heated to at least 72 degree C at its center, for sufficient time, harmful microorganisms, including bacteria, will be destroyed.

Bacteria such as Staphylococcus produce toxins which can survive normal cooking temperatures.
Temperature control