Quick measurement of food center, frying oil and ambient temperature

[principle]

The most suitable temperature for bacterial growth is in the range of 10~60℃.

Food that exceeds 2 hours after cooking to before consumption should be stored at a temperature higher than 60°C or lower than 10°C

When frying food, the oil temperature should not exceed 250℃, and generally should not exceed 190℃

[instrument]

Food safety thermometer: ambient thermometer (temperature measurement range: -30~200℃, temperature measurement response time: 0.

[Operation method]

Ambient temperature and surface temperature: Press the "ON/OFF" button of the food thermometer to turn on the thermometer, and wait for 10~30: the reading is stable and record the result

Center thermometer: Insert the inside of the substance to be tested after the temperature is stable.

The former Ministry of Health's "Food Hygiene Management Measures for the Catering Industry" has clear regulations on the temperature control of each link

Figure 8-1 Schematic diagram of temperature measurement

(1) The cold dish room is equipped with special refrigeration facilities, and the indoor temperature should not be higher than 25℃

(2) The food that needs to be cooked and processed should be cooked thoroughly, and its core temperature should not be lower than 70°C

(3) Foods that require a long time (more than 2h) to be stored after cooking to before consumption should be stored at a temperature higher than 60°C or lower than 10°C

(4) The raw materials for making cold dishes of meat and aquatic products should be finished in the same month as far as possible; the rest that needs to be used must be stored in a dedicated refrigerator for refrigeration or freezing

(5) Pastry products containing milk and eggs should be stored and sold at a temperature below 10°C or above 60°C

(6) Refrigeration refers to the process of storing food at a lower temperature above the freezing point for the purpose of preservation and preservation.

(7) Freezing refers to the storage process in which food or raw materials are placed below the freezing temperature to maintain a frozen state.

(8) The core temperature refers to the temperature of the center part of the liquid food or food raw materials stored in a block or container; the core temperature can be measured with a core thermometer