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    Home > Chemicals Industry > Chemical Technology > Quick measurement of food center, frying oil and ambient temperature

    Quick measurement of food center, frying oil and ambient temperature

    • Last Update: 2022-03-14
    • Source: Internet
    • Author: User
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    [principle]

    The most suitable temperature for bacterial growth is in the range of 10~60℃.
    Therefore, the storage temperature of food should be controlled below 10℃

    .
    Food processing should be cooked thoroughly, and its core temperature should be above 70 ℃ and kept for a certain period of time to kill bacteria

    .

    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
    .
    Cooked products that need to be refrigerated should be kept cool and refrigerated at 0~10°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.
    5s); central thermometer (temperature measurement range: -50~150℃, temperature measurement response time: 0.
    5s)

    .

    [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.
    After the temperature display is stable, press the "HOLD/TEST" key to keep and read the measured temperature

    .

    The former Ministry of Health's "Food Hygiene Management Measures for the Catering Industry" has clear regulations on the temperature control of each link
    .
    The use of food center thermometers and infrared instantaneous thermometers can be effectively monitored (see Figure 8.
    1)

    .

    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
    .
    Cooked products that need to be refrigerated should be kept cool before refrigerating

    .
    All cooked products that are leftover meals or overnight must be fully reheated before being eaten

    .

    (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.
    The temperature of refrigeration is generally 0~10℃

    .

    (7) Freezing refers to the storage process in which food or raw materials are placed below the freezing temperature to maintain a frozen state.
    The temperature used for freezing is generally -20~-1°C

    .

    (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
    .

     

     

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