Learn how to correctly store potentially hazardous foods with proper temperature control to ensure food safety for food businesses.
Firstly, what are Potentially Hazardous Foods?
Potentially hazardous foods are those that are capable of supporting the growth of harmful microorganisms such as bacteria and viruses, or food that are easily spoiled. These foods are known as potentially hazardous because they require specific storage conditions to prevent the growth of bacteria and other harmful microorganisms. They include:
Raw meats: Raw meats such as beef, pork, poultry, and seafood are potentially hazardous because they could contain harmful bacteria such as E. coli and Salmonella. They must be stored at the correct temperature, in clean and properly sealed containers, and must be cooked thoroughly before consumption.
Dairy products: Dairy products such as milk, cheese, and eggs are potentially hazardous because they can easily spoil if not stored at the correct temperature. They must be stored in a refrigerator and should be consumed before the expiration date.
Fruits and vegetables: Fruits and vegetables can be potentially hazardous if they are not stored properly. They can harbour bacteria and other harmful microorganisms and can become spoiled quickly. They should be stored in a cool, dry place, and should be washed thoroughly before consumption.
Cooked and processed food: Cooked and processed food such as deli meats, sandwiches, and salads can be potentially hazardous because they can easily spoil and can be a source of cross-contamination. They should be stored at the correct temperature and should be consumed before the expiration date.
PHF are foods the require temperature control. They are foods that will allow foodborne bacteria to grow at a higher rate than most other foods, if not stored correctly. Examples of PHF include (but is not limited to) meat, seafood, poultry, egg and dairy products, cooked rice, pasta and prepared fruit and vegetables.
Therefore PHF need to kept either; frozen at below -18°C or at a cold temperature range below 5°C where most bacteria doesn't grow. Hot food zone temperature is keeping food above 60°C where bacteria doesn't grow. Temperatures between 5°C and 60°C is the Temperature Danger Zone, where it is most likely for bacteria in food to grow quickly.
Here are a just a few ways you can ensure you are storing your potentially hazardous foods correctly:
Use of proper equipment
Food businesses should invest in equipment such as refrigerators, freezers, warming trays, and heated cabinets to store food at the correct temperature. These appliances should be calibrated and maintained regularly to ensure they are functioning correctly. For example, refrigerators should be set at a temperature between 0°C and 4°C and freezers at or below -18°C. This will ensure that potentially hazardous food is stored at the correct temperature, preventing the growth of bacteria and maintaining the quality of the food.
Temperature monitoring
Food businesses should regularly monitor the temperature of food products to ensure they are being stored at the correct temperature. This can include using temperature logs, thermometers, and temperature monitoring devices. For example, food handlers should regularly check the temperature of food products in refrigerators and freezers to ensure they are at the correct temperature, and should also check the temperature of food during preparation and cooking to ensure it is being cooked to the correct internal temperature.
Temperature recording
Food businesses should keep accurate records of the temperature of food products, including when they were stored, the temperature they were stored at, and when they were removed from storage. These records should be kept for a minimum of 90 days. This will help identify any temperature deviations that may have occurred and allow food businesses to take corrective action if needed.
Proper labelling and dating
All food products should be correctly labelled with a "use by" date or a "best before" date, and these dates should be clearly visible and easy to read. This will help ensure that food products are consumed before they expire, and prevent the use of outdated or spoiled food. Food handlers should also rotate stock, using the oldest food first to ensure that food is not stored for too long and becomes unsafe to consume.
Temperature control during preparation and cooking
Food businesses should also monitor the temperature of food products during preparation and cooking, and take steps to ensure that food is cooked to the correct internal temperature to kill any harmful bacteria. This includes using thermometers to check the temperature of meat, poultry, and seafood, as well as ensuring that hot food is held at a temperature above 60°C, and cold food is held at a temperature below 4°C.
Training of staff
Staff should be trained on proper food storage procedures, including temperature control and monitoring, to ensure that they are aware of the importance of proper temperature control and can take the necessary steps to maintain food safety. Food handlers should be trained on the correct procedures for storing, handling, and preparing food, including the importance of maintaining the correct temperature throughout the food handling process. This includes training on the use of thermometers, temperature logs, and other temperature monitoring equipment, and on the correct procedures for storing and rotating food products. By providing training to staff, food businesses can ensure that all food handlers are equipped with the knowledge and skills needed to maintain food safety, and protect customers from food-borne illness.
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