Storage and Reheating of Cooked Food


Storage and Reheating of Cooked Food

Never put hot or warm food in the fridge or freezer. This hot or warm food can affect the food that is already in the fridge or freezer and raise the temperature enough to allow the growth of food poisoning bacteria in the stored food. Instead, cool the food to 10º C or less within 90 minutes (an hour and a half) and then you will be able to put it in the fridge or freezer without risking the safety of the food already being stored. Cooling food to 10º C or less within 90 minutes is also good practice if you wish to serve the food cold.

Food poisoning bacteria usually multiply in foods that are between 5º C to 63º C so either keep the food cold or keep it hot. Do not leave it on the worktop overnight.When reheating food that is already cooked it should be reach a temperature of 70º C for at least two minutes and be thoroughly hot all through. The temperature of 70º C is the one that is often described as “piping hot”. The best way to check the temperature of food is by using a probe thermometer. These can be bought easily on the internet or from a good kitchen equipment shop. A decent probe thermometer is about £10.

Food that is already cooked must only be reheated once. If the food is not eaten then it should be thrown away.

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