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Male voice is needed for an e-learning recording.
LTK6307602823X
Hello,
We need a voice over artist for an e-learning (animated) module on food safety. Here are our preferences:
* Priority- Good quality voice, careful reading without mistakes.
* We are based in India and paying in USD please let us know your quotes.
* Delivery time- 24-48 hours max. The recording time is no more than 3 hours. I have the script ready as a word document.
* We need a sample from my script. You can read any one paragraph so that i can submit your sample to my clients.
* My clients choose the voice they need.
thanks a lot...
Aug 02, 2006 13:02:19 (GMT -05:00) Eastern Time (US & Canada) Aug 02, 2006 00:00:00 (GMT -05:00) Eastern Time (US & Canada) No (click here to learn more about
)
Closed
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0
0 direct invitation(s) have been sent by the voice seeker resulting in 0 audition(s) and/or proposal(s) so far.
We need a voice over artist for an e-learning (animated) module on food safety. Here are our preferences:
* Priority- Good quality voice, careful reading without mistakes.
* We are based in India and paying in USD please let us know your quotes.
* Delivery time- 24-48 hours max. The recording time is no more than 3 hours. I have the script ready as a word document.
* We need a sample from my script. You can read any one paragraph so that i can submit your sample to my clients.
* My clients choose the voice they need.
thanks a lot...
Aug 02, 2006 13:02:19 (GMT -05:00) Eastern Time (US & Canada) Aug 02, 2006 00:00:00 (GMT -05:00) Eastern Time (US & Canada) No (click here to learn more about
)
Closed
15
0
0 direct invitation(s) have been sent by the voice seeker resulting in 0 audition(s) and/or proposal(s) so far.
Project Parameters
None
To be defined
Promos
English - North American
Not defined
Middle Age Male
Not defined
There are no special pre-, post-, or production requirements for this project.
Not defined
Not defined
No
Not defined
Script Details
No
N/A
NOTE FROM VOICE123: this is the script for pircing reference.
Welcome to the second section of the guide for caterers. In this section we will cover how you should store your foods, in particular those that are kept chilled or are held hot for serving.
So why is the storage of foods important?
The main reason is bacteria. Poorly or incorrectly stored food will allow harmful bacteria to multiply and increase in numbers. The more bacteria on foods the greater the chance of causing food poisoning when food is served. As we have seen foods that cause food poisoning are dairy and egg products, raw and cooked meat and meat products, raw and cooked shellfish and rice. Food poisoning is not good for any food business and you don’t want it to occur in yours.
There are two main areas of controlling bacterial growth in your catering business, these are:
Keeping food hot or cold to prevent growth and;
Cooking or reheating foods to kill bacteria.
Though it is important that both of these control methods are practised, in this section we will look at how foods should be stored when hot, chilled and frozen and the legal requirements for food storage. Controlling the temperature of food is one of the critical aspects of food safety. There are specific food safety laws that cover controlling the temperature of food – these are the Food Safety (Temperature Control) Regulations 1995.
So how can you achieve these temperature controls in your kitchen?
Well, in most food businesses you will have equipment and facilities to store ambient, chilled and frozen food.
You may also have facilities to cool food after its been cooked as well as the equipment you use to store cooked and prepared food prior to it being served.
The three storage areas where food must be temperature controlled are:
CHILLED – These are foods which need to be kept below 8 degrees Celsius in a fridge or cold display such as dairy products, meat, egg products etc. This temperature control limit is a legal requirement and is critical to food safety.
FROZEN – These are foods that are kept below -18 degrees Celsius to enable them to be stored for longer periods. This temperature control is not a legal requirement but it will effect the quality of food.
HOT HOLD – These are foods that are cooked and are held above 63 degrees Celsius to prevent the bacterial growth such as cooked meat and meat products, gravy, custard, rice etc. This temperature control limit is a legal requirement and is critical to food safety.
In this guide we will look at how food should be stored from the time it is delivered through to the time it is served.
So what will you know by the end of this guide?
Well you should understand the areas of critical temperature control and what temperatures need to be maintained for food safety and to comply with the legal regulations.
Finally this section will give you guidance and examples of the records you should maintain.
You will be able to print off examples of records for your own use.
Remember you can always repeat this section as often as you need to.
Lets take a look at the equipment you may find in a typical catering kitchen.
OK! here is a plan of our kitchen.
Though the scene may differ from your kitchen the equipment you have is likely to be the same.
In the next few minutes we will go over how the equipment and facilities you have assist in maintaining food safety and how you can ensure they continue to provide effective temperature control.
Don’t worry if you haven’t got all the equipment here, it will be useful for you to know should you purchase additional equipment in the future.
The first area where the temperature of food needs to be checked and controlled is at the receiving or DELIVERY AREA – this is where you receive and check your incoming supplies.
From the delivery area your foods will go to one of three storage locations the ambient or DRY STORE for foods that do not need to be kept chilled or frozen.
Your chilled foods will be placed into your FRIDGE or if they are suitable for freezing you may place them into your freezer.
Any frozen foods you receive will need to be placed into your FREEZER.
Once foods have been prepared and cooked and are ready to eat you may store them to maintain their hot temperature in a HOT HOLD CABINET or in a HOT DISPLAY UNIT.
Chilled ready to eat foods will generally be stored in a CHILLED DISPLAY unit or in a fridge until they are served.
OK we are now going to look at each storage location to identify what temperature controls are needed and how any critical limits will ensure the safety of your foods. We will also look at what checks you can carryout to maintain good equipment and ensure temperature control. Finally we will suggest corrective actions you may take if any of your critical temperature controls are not being met.
The first area to look at is your receiving or DELIVERY AREA – where you check your incoming foods.
All businesses will receive goods either from their suppliers or you may go to a cash and carry and bring the food to your business yourself.
It is important that you check your deliveries to ensure the food is of a good quality and that chilled and frozen foods are delivered at the right temperature. Remember once you have signed for deliveries they become your responsibility. If you sign for foods which have not been adequately temperature controlled you could be responsible for someone else’s failure.
So what CHECKS should you carry out?
Ambient or dry foods should be delivered at a reasonable temperature carryout a visual check for poor quality or damage to packaging. There is no requirement to check any temperatures.
For chilled foods such as meats, fish and diary products the delivery vehicle or container should keep the foods at or below 80 Celsius. If delivered foods are above this temperature bacteria will multiply in numbers thereby increasing the risk of causing food poisoning. Ensuring chilled delivered food is at or below 80 Celsius is therefore critical to food safety.
For frozen foods you need to ensure the delivery van is operating at the right temperature. Frozen foods should be delivered at –180 Celsius or less.
To check these temperatures you can look at the readout or dial fitted to the delivery van or you can use a temperature probe to check the foods being delivered. Later on in this guide you will be shown how to take the temperature checks using a probe thermometer.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
If food is delivered above these temperatures it could have allowed bacteria to multiple to levels that could cause food poisoning. It is important to prevent potentially unfit foods being accepted.
If foods are delivered above the critical limit they should be rejected and the supplier told why you have rejected them. You should instruct your employees that your critical acceptance limit is at or below 80 Celsius and for frozen foods your control limit should be –180 Celsius or less.
If you obtain foods from reputable suppliers they will be fully aware of these controls and will comply with these temperature controls. Finally it is good practice to keep records of your checks and corrective actions.
The first storage area we have is the ambient or DRY STORE.
The dry store does not require any temperature controls for food safety. However, it should not be too hot or damp, as this will affect the quality of the food and its shelf life – a secure, dry and well-ventilated room or cupboard is all that is required. Foods in the dry store will generally have a best before date. Chilled and frozen foods should not be stored in the dry store.
So what CHECKS should you carry out?
You should carryout visual checks to ensure the dry store is clean not to hot, that foods are not going off and the store is free of pests. Look for mould on food, food that maybe damp or any signs of pest infestations.
So what CORRECTIVE ACTIONS should you take if food is found to have deteriorated?
If food is mouldy, damp or has pest infestation you should dispose of it. Tell your employees what to look for and what action to take. Finally it is good practice to keep records of your checks and corrective actions.
The next storage area is your FRIDGE.
This is generally where you will store both raw and ready to eat foods such as raw and cooked chicken and meat as well as egg and dairy products these products can also be identified because they display a ‘use by’ date rather than a ‘best before’ date.
These foods need to be kept at the right temperature to prevent bacterial growth and as we can see here raw must be kept separate from ready to eat foods.
Foods kept in the fridge must be kept at or below 80 Celsius to stop bacterial growth. In order to do this the fridge should ideally operate at or below 50 Celsius – operating at this temperature will allow for any temperature increase caused by the opening and closing of the fridge door.
So what CHECKS should you carry out?
It is recommended that twice per day, ideally when you open up and then when you close down, you take a temperature check of your fridges to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature of food.
You are looking to see that the fridge is operating at or below 50 Celsius or the food in the fridge is at or below 80 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The fridge should operate to keep food at or below 80 Celsius if it is above this temperature you should have a plan in place to take corrective action. This may involve adjusting the fridge control to reduce the temperature or relocating food to another fridge that is operating at or below 80 Celsius, or calling out an engineer. However you may have to throw away foods that have exceeded the critical temperature of 80 Celsius.
Your employees must be aware of the critical limit of 80 Celsius and what action they take if the temperature exceeds this. Remember this temperature is critical to food safety.
It is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is the FREEZER.
This equipment is used to store similar foods to the fridge but by storing the food frozen the shelf life or storage time is increased to months rather than days. These units will store food products from vegetables through to meat and ice cream.
Foods, which are frozen, need to be kept at the right temperature to stop all bacterial growth.
Foods kept in the freezer must be kept at or below -180 Celsius to stop bacterial growth.
So what CHECKS should you carry out?
It is recommended that once a day, ideally either when you open up or when you close down, you take a temperature check of your freezers to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature between packs of foods.
You are looking to see that the freezer and food inside is at or below -180 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The freezer should operate at or below -180 Celsius. As with the chilled foods if it is above this temperature you should have a plan in place to take corrective action. This may involve relocating food to another freezer that is operating at or below -180 Celsius, or calling out an engineer.
If foods have defrosted they may need to be thrown away or placed in the fridge for immediate or short-term use.
Your employees must be aware of the freezer control temperature of -180 Celsius and what action they take if the temperature exceeds this.
Again it is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is your HOT HOLD or HOT DISPLAY.
This is where you will store foods that have been cooked and are ready to eat.
These foods need to be kept at the right temperature to prevent bacterial growth. If the temperature falls below 63 degrees celsius bacteria that may have survived the cooking process can begin to multiple leading to potential food poisoning. However, hot food can be displayed outside hot hold equipment for no more than two hours after this time it should be disposed off.
So what CHECKS should you carry out?
It is recommended that displayed or held hot food is checked every hour to ensure the minimum temperature of 63 degrees celsius is maintained.
The temperature checks can be carried out by visual looking at the food to see if it is simmering or steaming or by using a temperature probe to check the temperature of the food.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
If the temperature of your displayed or hot held foods should fall below 63 degrees celsius you should have a plan in place to take corrective action. The may involve reheating the food to bring the temperature back up to 63 degrees celsius or relocating the food to a hot hold area which is at 63 degrees celsius.
If foods have been left at less than 63 degrees celsius for more than two hours they need to be thrown away.
Your employees must be aware of the hot hold control temperature of 63 degrees celsius and what action they take if the temperature falls below this. Remember this temperature is critical to food safety.
Again it is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is your CHILLED DISPLAY.
This is where you will store ready to eat chilled foods such as shellfish, cooked chicken and meat as well as egg and dairy products. As with foods placed in the fridge these foods need to be kept at the right temperature to prevent bacterial growth.
Foods kept in chilled display units must be kept at or below 80 Celsius to stop bacterial growth. In order to do this the chilled display should ideally operate at or below 50 Celsius. However, chilled foods can be placed for service or display outside a chilled display unit but they must not be left like this for more than four hours.
So what CHECKS should you carry out?
It is recommended that twice per day you take a temperature check of your chilled displays to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature of food.
You are looking to see that the chilled display is operating at or below 50 Celsius or the food in the fridge is at or below 80 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The chilled display should operate to keep food at or below 80 Celsius if it is above this temperature you should have a plan in place to take corrective action. The may involve adjusting the chilled display control to reduce the temperature or relocating food to another chilled display or fridge, or you may have to call out an engineer. However you may have to throw away foods that have exceeded the critical temperature of 80 Celsius.
Your employees must be aware of the critical limit of chilled food - 80 Celsius and what action they take if the temperature exceeds this. Remember this temperature is critical to food safety.
It is good practice to record the temperature checks and any corrective actions you may take.
OK we have now seen the equipment used for controlling temperature in the catering kitchen. We now need to understand how the temperatures can be monitored using a temperature probe.
The storage temperatures are critical to food safety in two areas the chilled or fridge stored foods and cooked foods that are being hot held.
For foods stored in fridges and chilled displays the food must be at or below 8 degrees celsius.
For hot foods stored for display the food must be at or above 63 degrees celsius.
Using this temperature probe I’m going to show you how to take temperature readings.
The temperature probe is an important tool in ensuring you equipment is functioning correctly and that you are practicing good food safety. The probe is easy to use and each reading should take no more than a few moments of your time.
It is important that you show your employees how to take temperature readings to monitor your fridges and hot holding equipment. If you intend to record the temperature readings you need to ensure your employees know what and where to record this information.
This is a standard temperature probe used in most catering business to check and record temperatures. If you have a temperature yours may not be the same but the functions will be similar.
This part of the temperature probe is the probe. This is used to insert into material or can be left lying inside a fridge or freezer. The probe is made of cleanable stainless steel so it can be easily cleaned between readings.
This is the temperature probe display any temperature readings will be display here. When the probe is used the readings will change up or down until they settle at the temperature of the food or location where the probe is located. Before you take a reading ensure the displayed numbers have stopped changing.
The display should be set to degrees celsius the 0C symbol should be displayed. If it is displaying 0F this is a Fahrenheit reading for easy of use consult your instructions to change to celsius.
OK now we have seen what the different parts of the temperature probe are lets look at how it can be used in the kitchen to monitor equipment used for chilled and hot held food.
Before we carryout any monitoring it is important to ensure that the temperature probe is clean to prevent any contamination of food.
Using sanitising wipes or hot soapy water you should wipe down the probe to remove any contamination or bacteria that may be left on it.
You should do this every time you use it to probe foods.
Once it’s clean you’re ready to use it.
Here is a fridge as we have learnt previously the chilled display cabinet and fridge temperature needs to be at or below 8 degrees celsius.
To monitor the fridge or freezer using a temperature probe you can place the probe either into the fridge or cabinet or place it into some food stored there.
If we place it on a shelf in the fridge and close the door we wait for the temperature to settle then read off the reading. In this case it is 4 degrees celsius that is a good temperature for the fridge to operate.
You can record this temperature in your records.
Now we clean the probe again and let look at monitoring the food inside our display cabinet.
This time we are looking at monitoring the food to do this we need to select a food displayed in the cabinet such as this custard and place the probe into it.
We wait for the temperature to settle then read off the reading. In this case it is 8 degrees celsius that is a good temperature for food to be stored at. Any more than this and you may need to take corrective action such as reducing the display cabinet temperature or moving the items to the fridge.
You can record this temperature in your records.
Finally lets look at our hot display unit. Here we are looking for temperatures of 63 degrees celsius or more. Again we need to clean the probe to avoid contamination.
Once it is clean place the probe into the meat dish displayed here for sale. We wait for the temperature to settle then read off the reading. In this case it is 60 degrees celsius that is slightly below the temperature for food to be hot held at. You will need to take corrective action to bring the temperature back above 63 degrees celsius in this case you may turn up the heat on the hot display unit to increase the temperature of the product.
You can record this temperature and the corrective action in your records. It is important to carryout another temperature check to ensure the temperature is increased.
OK we have now completed this section on the storage of food and we have seen that the temperature of food needs to be controlled in a number of locations in your kitchen.
To recap we need to ensure that chilled delivered food needs to be:
8 degrees celsius or below.
Frozen deliveries need to be –18 degrees celsius or below.
Chilled foods stored in the fridge and chilled display need to be at or below 8 degrees celsius and the equipment should ideal operate at 5 degrees or below to maintain this temperature.
Finally hot held foods need to be kept at 63 degrees or above.
Ensuring these temperatures are met will prevent harmful bacteria from multiplying in your foods.
Remember to check the temperature of your stored foods and it is a good idea to record corrective actions for your employees should equipment fail.
You have now completed this section.
Welcome to the second section of the guide for caterers. In this section we will cover how you should store your foods, in particular those that are kept chilled or are held hot for serving.
So why is the storage of foods important?
The main reason is bacteria. Poorly or incorrectly stored food will allow harmful bacteria to multiply and increase in numbers. The more bacteria on foods the greater the chance of causing food poisoning when food is served. As we have seen foods that cause food poisoning are dairy and egg products, raw and cooked meat and meat products, raw and cooked shellfish and rice. Food poisoning is not good for any food business and you don’t want it to occur in yours.
There are two main areas of controlling bacterial growth in your catering business, these are:
Keeping food hot or cold to prevent growth and;
Cooking or reheating foods to kill bacteria.
Though it is important that both of these control methods are practised, in this section we will look at how foods should be stored when hot, chilled and frozen and the legal requirements for food storage. Controlling the temperature of food is one of the critical aspects of food safety. There are specific food safety laws that cover controlling the temperature of food – these are the Food Safety (Temperature Control) Regulations 1995.
So how can you achieve these temperature controls in your kitchen?
Well, in most food businesses you will have equipment and facilities to store ambient, chilled and frozen food.
You may also have facilities to cool food after its been cooked as well as the equipment you use to store cooked and prepared food prior to it being served.
The three storage areas where food must be temperature controlled are:
CHILLED – These are foods which need to be kept below 8 degrees Celsius in a fridge or cold display such as dairy products, meat, egg products etc. This temperature control limit is a legal requirement and is critical to food safety.
FROZEN – These are foods that are kept below -18 degrees Celsius to enable them to be stored for longer periods. This temperature control is not a legal requirement but it will effect the quality of food.
HOT HOLD – These are foods that are cooked and are held above 63 degrees Celsius to prevent the bacterial growth such as cooked meat and meat products, gravy, custard, rice etc. This temperature control limit is a legal requirement and is critical to food safety.
In this guide we will look at how food should be stored from the time it is delivered through to the time it is served.
So what will you know by the end of this guide?
Well you should understand the areas of critical temperature control and what temperatures need to be maintained for food safety and to comply with the legal regulations.
Finally this section will give you guidance and examples of the records you should maintain.
You will be able to print off examples of records for your own use.
Remember you can always repeat this section as often as you need to.
Lets take a look at the equipment you may find in a typical catering kitchen.
OK! here is a plan of our kitchen.
Though the scene may differ from your kitchen the equipment you have is likely to be the same.
In the next few minutes we will go over how the equipment and facilities you have assist in maintaining food safety and how you can ensure they continue to provide effective temperature control.
Don’t worry if you haven’t got all the equipment here, it will be useful for you to know should you purchase additional equipment in the future.
The first area where the temperature of food needs to be checked and controlled is at the receiving or DELIVERY AREA – this is where you receive and check your incoming supplies.
From the delivery area your foods will go to one of three storage locations the ambient or DRY STORE for foods that do not need to be kept chilled or frozen.
Your chilled foods will be placed into your FRIDGE or if they are suitable for freezing you may place them into your freezer.
Any frozen foods you receive will need to be placed into your FREEZER.
Once foods have been prepared and cooked and are ready to eat you may store them to maintain their hot temperature in a HOT HOLD CABINET or in a HOT DISPLAY UNIT.
Chilled ready to eat foods will generally be stored in a CHILLED DISPLAY unit or in a fridge until they are served.
OK we are now going to look at each storage location to identify what temperature controls are needed and how any critical limits will ensure the safety of your foods. We will also look at what checks you can carryout to maintain good equipment and ensure temperature control. Finally we will suggest corrective actions you may take if any of your critical temperature controls are not being met.
The first area to look at is your receiving or DELIVERY AREA – where you check your incoming foods.
All businesses will receive goods either from their suppliers or you may go to a cash and carry and bring the food to your business yourself.
It is important that you check your deliveries to ensure the food is of a good quality and that chilled and frozen foods are delivered at the right temperature. Remember once you have signed for deliveries they become your responsibility. If you sign for foods which have not been adequately temperature controlled you could be responsible for someone else’s failure.
So what CHECKS should you carry out?
Ambient or dry foods should be delivered at a reasonable temperature carryout a visual check for poor quality or damage to packaging. There is no requirement to check any temperatures.
For chilled foods such as meats, fish and diary products the delivery vehicle or container should keep the foods at or below 80 Celsius. If delivered foods are above this temperature bacteria will multiply in numbers thereby increasing the risk of causing food poisoning. Ensuring chilled delivered food is at or below 80 Celsius is therefore critical to food safety.
For frozen foods you need to ensure the delivery van is operating at the right temperature. Frozen foods should be delivered at –180 Celsius or less.
To check these temperatures you can look at the readout or dial fitted to the delivery van or you can use a temperature probe to check the foods being delivered. Later on in this guide you will be shown how to take the temperature checks using a probe thermometer.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
If food is delivered above these temperatures it could have allowed bacteria to multiple to levels that could cause food poisoning. It is important to prevent potentially unfit foods being accepted.
If foods are delivered above the critical limit they should be rejected and the supplier told why you have rejected them. You should instruct your employees that your critical acceptance limit is at or below 80 Celsius and for frozen foods your control limit should be –180 Celsius or less.
If you obtain foods from reputable suppliers they will be fully aware of these controls and will comply with these temperature controls. Finally it is good practice to keep records of your checks and corrective actions.
The first storage area we have is the ambient or DRY STORE.
The dry store does not require any temperature controls for food safety. However, it should not be too hot or damp, as this will affect the quality of the food and its shelf life – a secure, dry and well-ventilated room or cupboard is all that is required. Foods in the dry store will generally have a best before date. Chilled and frozen foods should not be stored in the dry store.
So what CHECKS should you carry out?
You should carryout visual checks to ensure the dry store is clean not to hot, that foods are not going off and the store is free of pests. Look for mould on food, food that maybe damp or any signs of pest infestations.
So what CORRECTIVE ACTIONS should you take if food is found to have deteriorated?
If food is mouldy, damp or has pest infestation you should dispose of it. Tell your employees what to look for and what action to take. Finally it is good practice to keep records of your checks and corrective actions.
The next storage area is your FRIDGE.
This is generally where you will store both raw and ready to eat foods such as raw and cooked chicken and meat as well as egg and dairy products these products can also be identified because they display a ‘use by’ date rather than a ‘best before’ date.
These foods need to be kept at the right temperature to prevent bacterial growth and as we can see here raw must be kept separate from ready to eat foods.
Foods kept in the fridge must be kept at or below 80 Celsius to stop bacterial growth. In order to do this the fridge should ideally operate at or below 50 Celsius – operating at this temperature will allow for any temperature increase caused by the opening and closing of the fridge door.
So what CHECKS should you carry out?
It is recommended that twice per day, ideally when you open up and then when you close down, you take a temperature check of your fridges to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature of food.
You are looking to see that the fridge is operating at or below 50 Celsius or the food in the fridge is at or below 80 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The fridge should operate to keep food at or below 80 Celsius if it is above this temperature you should have a plan in place to take corrective action. This may involve adjusting the fridge control to reduce the temperature or relocating food to another fridge that is operating at or below 80 Celsius, or calling out an engineer. However you may have to throw away foods that have exceeded the critical temperature of 80 Celsius.
Your employees must be aware of the critical limit of 80 Celsius and what action they take if the temperature exceeds this. Remember this temperature is critical to food safety.
It is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is the FREEZER.
This equipment is used to store similar foods to the fridge but by storing the food frozen the shelf life or storage time is increased to months rather than days. These units will store food products from vegetables through to meat and ice cream.
Foods, which are frozen, need to be kept at the right temperature to stop all bacterial growth.
Foods kept in the freezer must be kept at or below -180 Celsius to stop bacterial growth.
So what CHECKS should you carry out?
It is recommended that once a day, ideally either when you open up or when you close down, you take a temperature check of your freezers to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature between packs of foods.
You are looking to see that the freezer and food inside is at or below -180 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The freezer should operate at or below -180 Celsius. As with the chilled foods if it is above this temperature you should have a plan in place to take corrective action. This may involve relocating food to another freezer that is operating at or below -180 Celsius, or calling out an engineer.
If foods have defrosted they may need to be thrown away or placed in the fridge for immediate or short-term use.
Your employees must be aware of the freezer control temperature of -180 Celsius and what action they take if the temperature exceeds this.
Again it is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is your HOT HOLD or HOT DISPLAY.
This is where you will store foods that have been cooked and are ready to eat.
These foods need to be kept at the right temperature to prevent bacterial growth. If the temperature falls below 63 degrees celsius bacteria that may have survived the cooking process can begin to multiple leading to potential food poisoning. However, hot food can be displayed outside hot hold equipment for no more than two hours after this time it should be disposed off.
So what CHECKS should you carry out?
It is recommended that displayed or held hot food is checked every hour to ensure the minimum temperature of 63 degrees celsius is maintained.
The temperature checks can be carried out by visual looking at the food to see if it is simmering or steaming or by using a temperature probe to check the temperature of the food.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
If the temperature of your displayed or hot held foods should fall below 63 degrees celsius you should have a plan in place to take corrective action. The may involve reheating the food to bring the temperature back up to 63 degrees celsius or relocating the food to a hot hold area which is at 63 degrees celsius.
If foods have been left at less than 63 degrees celsius for more than two hours they need to be thrown away.
Your employees must be aware of the hot hold control temperature of 63 degrees celsius and what action they take if the temperature falls below this. Remember this temperature is critical to food safety.
Again it is good practice to record the temperature checks and any corrective actions you may take.
The next storage area is your CHILLED DISPLAY.
This is where you will store ready to eat chilled foods such as shellfish, cooked chicken and meat as well as egg and dairy products. As with foods placed in the fridge these foods need to be kept at the right temperature to prevent bacterial growth.
Foods kept in chilled display units must be kept at or below 80 Celsius to stop bacterial growth. In order to do this the chilled display should ideally operate at or below 50 Celsius. However, chilled foods can be placed for service or display outside a chilled display unit but they must not be left like this for more than four hours.
So what CHECKS should you carry out?
It is recommended that twice per day you take a temperature check of your chilled displays to ensure they are still operating correctly.
The temperature checks can be carried out by looking at the internal or external temperature readouts or by using a temperature probe to check the temperature of food.
You are looking to see that the chilled display is operating at or below 50 Celsius or the food in the fridge is at or below 80 Celsius.
So what CORRECTIVE ACTIONS should you take if food is delivered above the temperature control limits?
The chilled display should operate to keep food at or below 80 Celsius if it is above this temperature you should have a plan in place to take corrective action. The may involve adjusting the chilled display control to reduce the temperature or relocating food to another chilled display or fridge, or you may have to call out an engineer. However you may have to throw away foods that have exceeded the critical temperature of 80 Celsius.
Your employees must be aware of the critical limit of chilled food - 80 Celsius and what action they take if the temperature exceeds this. Remember this temperature is critical to food safety.
It is good practice to record the temperature checks and any corrective actions you may take.
OK we have now seen the equipment used for controlling temperature in the catering kitchen. We now need to understand how the temperatures can be monitored using a temperature probe.
The storage temperatures are critical to food safety in two areas the chilled or fridge stored foods and cooked foods that are being hot held.
For foods stored in fridges and chilled displays the food must be at or below 8 degrees celsius.
For hot foods stored for display the food must be at or above 63 degrees celsius.
Using this temperature probe I’m going to show you how to take temperature readings.
The temperature probe is an important tool in ensuring you equipment is functioning correctly and that you are practicing good food safety. The probe is easy to use and each reading should take no more than a few moments of your time.
It is important that you show your employees how to take temperature readings to monitor your fridges and hot holding equipment. If you intend to record the temperature readings you need to ensure your employees know what and where to record this information.
This is a standard temperature probe used in most catering business to check and record temperatures. If you have a temperature yours may not be the same but the functions will be similar.
This part of the temperature probe is the probe. This is used to insert into material or can be left lying inside a fridge or freezer. The probe is made of cleanable stainless steel so it can be easily cleaned between readings.
This is the temperature probe display any temperature readings will be display here. When the probe is used the readings will change up or down until they settle at the temperature of the food or location where the probe is located. Before you take a reading ensure the displayed numbers have stopped changing.
The display should be set to degrees celsius the 0C symbol should be displayed. If it is displaying 0F this is a Fahrenheit reading for easy of use consult your instructions to change to celsius.
OK now we have seen what the different parts of the temperature probe are lets look at how it can be used in the kitchen to monitor equipment used for chilled and hot held food.
Before we carryout any monitoring it is important to ensure that the temperature probe is clean to prevent any contamination of food.
Using sanitising wipes or hot soapy water you should wipe down the probe to remove any contamination or bacteria that may be left on it.
You should do this every time you use it to probe foods.
Once it’s clean you’re ready to use it.
Here is a fridge as we have learnt previously the chilled display cabinet and fridge temperature needs to be at or below 8 degrees celsius.
To monitor the fridge or freezer using a temperature probe you can place the probe either into the fridge or cabinet or place it into some food stored there.
If we place it on a shelf in the fridge and close the door we wait for the temperature to settle then read off the reading. In this case it is 4 degrees celsius that is a good temperature for the fridge to operate.
You can record this temperature in your records.
Now we clean the probe again and let look at monitoring the food inside our display cabinet.
This time we are looking at monitoring the food to do this we need to select a food displayed in the cabinet such as this custard and place the probe into it.
We wait for the temperature to settle then read off the reading. In this case it is 8 degrees celsius that is a good temperature for food to be stored at. Any more than this and you may need to take corrective action such as reducing the display cabinet temperature or moving the items to the fridge.
You can record this temperature in your records.
Finally lets look at our hot display unit. Here we are looking for temperatures of 63 degrees celsius or more. Again we need to clean the probe to avoid contamination.
Once it is clean place the probe into the meat dish displayed here for sale. We wait for the temperature to settle then read off the reading. In this case it is 60 degrees celsius that is slightly below the temperature for food to be hot held at. You will need to take corrective action to bring the temperature back above 63 degrees celsius in this case you may turn up the heat on the hot display unit to increase the temperature of the product.
You can record this temperature and the corrective action in your records. It is important to carryout another temperature check to ensure the temperature is increased.
OK we have now completed this section on the storage of food and we have seen that the temperature of food needs to be controlled in a number of locations in your kitchen.
To recap we need to ensure that chilled delivered food needs to be:
8 degrees celsius or below.
Frozen deliveries need to be –18 degrees celsius or below.
Chilled foods stored in the fridge and chilled display need to be at or below 8 degrees celsius and the equipment should ideal operate at 5 degrees or below to maintain this temperature.
Finally hot held foods need to be kept at 63 degrees or above.
Ensuring these temperatures are met will prevent harmful bacteria from multiplying in your foods.
Remember to check the temperature of your stored foods and it is a good idea to record corrective actions for your employees should equipment fail.
You have now completed this section.
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