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Anonymous users2024-02-15The core temperature of the food should not be lower than 70 degrees Celsius.
The core temperature of the food should not be lower than 70 degrees Celsius. For food that has undergone a special production process and a core temperature of less than 70 degrees, the catering service provider shall strictly control the quality and safety of the raw materials to ensure the food safety of the finished products made through special processing and production processes.
Cooked and processed food should be cooked and cooked thoroughly, fried food should be prevented from being scorched on the outside and raw on the inside, the temperature should be too high and the time should be too long, the floating objects or bottom residues should be removed at any time, and the frying cooking oil should not be eaten continuously and repeatedly.
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Anonymous users2024-02-14The core temperature of the food should not be lower than 70 degrees Celsius.
World Health Organization.
It is recommended to comply with food safety.
One of the main points is that the food cooked should be cooked thoroughly, especially meat, poultry, eggs and seafood, and the food cooked in the blanching and boiling method should be boiled to ensure that the temperature reaches 70 and the holding time is more than 15 seconds. The juices of meat and poultry should be clear, not reddish. It is best to use a thermometer.
Reheat cooked food thoroughly.
Precautions for cooking thoroughly.
Only after the food has been cooked thoroughly can it kill the pathogenic microorganisms in it, and it can be said to be safe food. It may seem easy to cook food thoroughly, but it can still be caused by improper processing operations due to various reasons.
In order to prevent food from being cooked thoroughly, it is necessary to develop processing procedures.
Reduce the volume of food as much as possible, and make regular shortening of cooking equipment to avoid overloading and ensure food safety.
Food safety means that the food is non-toxic, harmless, meets the nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. There are three main levels of food safety, namely food quantity safety, food quality safety, and food sustainability safety.
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Anonymous users2024-02-13The core temperature of cooked food processing must not be lower than 70 degrees Celsius.
The legal basis is as follows:
Food Safety Practice Practices for Food and Beverage Services.
For food that needs to be cooked thoroughly, the core temperature of the food should reach more than 70 when it is processed. For food with a core temperature lower than 70 for food with special processing and production technology, catering service providers should strictly control the quality and safety of raw materials to ensure the food safety of finished products made through special processing and production technology. Catering service providers are encouraged to make consumption reminders in accordance with the relevant requirements of this Code when selling.
Food reheated.
After high-risk perishable food is cooked, it should be reheated before eating if it is stored for more than 2 hours under the condition of 8 60 and no sensory properties have changed.
When reheating, the core temperature of the food should reach more than 70 for the front type.
Extended Information: Some Systems for Cooking and Processing Management:
1. In the process of production and processing, it is found that there is spoilage or other abnormal sensory properties of food and Yinchai food raw materials, and they are not processed and used. The water quality meets the GB 5749 "Hygienic Standard for Drinking Water".
Stipulate. 2. Cooked and processed foods should be cooked and cooked thoroughly, and fried foods should be prevented from being scorched on the outside and raw on the inside; Clean and disinfect the shell before using eggs; Raw toxic foods such as soy milk and green beans should be cooked and stewed thoroughly as required; Be cautious about shellfish.
Conch species and deep-sea fish.
of internal organs; When frying food, avoid excessive temperature and too long time, remove floating food debris and bottom residue at any time, and fry edible base oil.
Do not use continuous and repeated frying. Leftover oil after a meal, such as hot pot, is prohibited from being reused for food processing.
3. Cooked food for direct consumption should be placed in sterilized containers or tableware. The tools and equipment used for catering processing operations are non-toxic and harmless, marked or distinguished, and should be used separately, positioned and stored, washed after use, and kept clean.
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Anonymous users2024-02-12If the liquid temperature of the food is kept above 60 (hot storage) 2 hours after cooking, the consumption time limit is 4 hours after cooking.
The "Online Ordering and Distribution Operation Specification" stipulates the distribution boxes (bags), delivery personnel, distribution processes and requirements, daily management, etc., and stipulates the use of takeaway seals in the delivery process, the specific requirements for contactless pick-up when delivery personnel pick up meals, and contactless delivery.
For example, food service providers should mark consumption reminders such as "consume as soon as possible" on food containers, receipts or packaging, or indicate the processing time and consumption period. The interval between cooking and consumption (consumption time limit) is generally 2 hours after cooking; If the core temperature of the food is kept above 60 for 2 hours after cooking, the consumption time limit is 4 hours after cooking.
Contactless delivery.
During the epidemic, most of the takeaways were delivered contactlessly, and the Specification also has relevant provisions on this. For example, in the case of contactless delivery, the delivery staff will place the food in the temporary storage place designated by the consumer and inform the consumer to pick up the food in time. Instant messaging is available.
When conditions permit, it is advisable to take a photo of the ** that contains the product and can clarify the location information of the food and send it to the consumer, so that the consumer can pick up the food at the designated location.
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Anonymous users2024-02-11The core temperature of the food should be kept above 60 for 2 hours after cooking.
When the food is heated, the temperature of the center should reach more than 70. In this way, the food can be effectively heated, and the temperature above 70 can kill almost all harmful bacteria and microorganisms in the food, and can improve the safety of the food.
Precautions for food and brother burial heat:
1. Cooked food with a storage temperature lower than 60 or higher than 10 and a storage time of more than 2 hours should be fully heated if it needs to be reused. Before heating, confirm that the food is not spoiled.
2. Frozen cooked food should be thoroughly thawed and fully heated before eating.
3. The core temperature of the food should not be lower than 70 when heating the liquid source, and the food that has not been fully heated shall not be edible.
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Anonymous users2024-02-1070 or more.
When making fried food, when the oil temperature rises even more than 200, the surface of the fried food quickly forms a protective layer, if the heating time is not enough, the core temperature of the food does not reach the heating temperature, there will be a phenomenon of burn on the outside and on the inside. Large cuts of meat and incompletely frozen foods can also be heated unevenly. Therefore, it is relatively safe to heat food at a core temperature of at least 70 °C.
Food safety attention.
Food must be thoroughly cooked before consumption, especially poultry, meat and milk, and heated at least 70 degrees Celsius in all parts of the food. Green beans and soy milk contain red blood cell lectins and saponins respectively, so they should be heated and cooked thoroughly.
Avoid cross-contamination of raw and cooked food: Knives, cutting boards and other food tools and containers containing food should be separated from raw and cooked during cooking operations, and care should not mix raw and cooked food when storing food in the refrigerator.
Reheat cooked food thoroughly: If the food is stored in the refrigerator at every other time or overnight, it should be reheated thoroughly before eating, so as to kill the microorganisms that proliferate during storage, but if the cooked food is found to be spoiled, it should be discarded, because the toxins produced by some microorganisms cannot be eliminated by heating.
The above content refers to People's Daily Online-High temperature cooking will produce harmful substances! There is an optimal temperature for cooking.
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