Reheating Temperatures - Catering

Safety Issues When Reheating Meat, Rice and Kidney Beans.

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  • Created on: 11-12-12 10:17
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Hygiene and Food Safety Issues When Making Chilli Con Carne
and Rice
Reheating Temperature: 75 C
Always wash your hands, work surfaces, utensils and chopping
boards before you start and after handling raw meat.
Keep raw meat away from readytoeat foods such as salad, fruit
and bread.
Any leftovers should be cooled within one to two hours and placed
in the fridge (for up to two days) or frozen.
When reheating, always make sure that the dish is steaming hot all
the way through before serving.
Never reheat food more than once.
If cooked rice or grains are left standing at room temperature, the
spores can germinate. The bacteria multiply and produce toxins
that can cause vomiting and diarrhoea. Reheating food won't get
rid of the toxins.
It's best to serve rice and grains when they've just been cooked. If
this isn't possible, cool them within an hour after cooking and keep
them refrigerated until reheating or using in a cold dish.
It's important to throw away any rice and grains that have been left
at room temperature overnight.
If you aren't going to eat rice immediately, refrigerate it within one
hour and eat within 24 hours.
Don't reheat rice and grains more than once.
Follow the "use by" date and storage instructions on the label for
any cold rice or grain salads that you buy.
Kidney Beans
Ingesting raw, soaked kidney beans can includes the toxic agent
Phytohaemagglutnin which causes Red Kidney Bean Poisoning
Many people get this illness as when using Kidney Beans in such
things as Casseroles that are cooked in slow cookers, the
temperatures of them did not even reach 75 C
To get rid of the gylocoprotein lectin, the temperature of the
beans must exceed 80 C


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