C C P ရဲ႕ အစီ အစဥ္ေတြပါ။
- washing and sanitizing - 15 minutes
- cooking ( baking ) - 75'C / 167'F - 15 seconds
- blast chilling - 5'C/ 41'F - 90minutes
- reheating - 82'C / 180'F - 3 minutes
- hot holding - 65'C / 149'F - 4 hours
- cold holding - 8'C / 46'F - 4 hours : target <5'C/ <46'F for 4hours
5' C to 63'C ၾကားကို danger zone လို႕ေခၚတယ္။ Dubai မွာေတာ႕ 5'C to 65'C ထိယူထားတယ္။ danger zone ဆိုတဲ႕အတိုင္းပဲ အစားအေသာက္အေတြအတြက္ အႏၱရာယ္မ်ားလြန္းလွတယ္။ bacteria ေတြ ႏွစ္ဆ ပြားပြား လာတဲ႕ အခ်ိန္ပိုင္းေပါ႕။ cooking temperature ကုိေရာက္ရင္ ပိုးေတြ ေသႏိုင္ပါတယ္။
photo from Google. ;D .
- chilled storage temperature = 1 > 4 'C
- frozen storage temperature = -18'C and below
- Dry food storage temperature = 20 > 25'C
- cooking temperature = 75'C and above
- hot holding temperature = 65'C and above
- cold holding temperature = < 5'C
- reheating temperature = 82'C and above
I am very interested in food safety and HACCP. :)
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