What you should do?
- Refrigerate promptly all cooked and perishable food.
- Do not leave cooked food at room temperature for more than 4 hours.
Defrost frozen food in the:-
- Refrigerator/chiller (5 °C)
- Under running cold water
- Microwave (if used immediately).
- Never defrost food at room temperature.
Holding Food
- “Keep hot foods hot and cold foods cold”.
- Keep cold food cold (0°C- 4°C)
- Keep cooked food piping hot (above 60°C prior to serving).
Never hold food at temperature dangerous zone (5 °C-60 °C) for more than 4 hours.
Why do it?
-
Micro-organisms can multiply very quickly in food stored at room temperatures.
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The growth of micro-organisms is slowed down below 4°C or above 60°C.