Sunday, April 18, 2010

ကၽြန္ေတာ္ ႏွင္႕ food safety ;D

kitchen မွာ လုပ္မယ္ဆိုရင္ အနည္းဆံုး HACCP ကို သိဖို႕ လိုပါလိမ္႕မယ္။ Hazard Analysis and Critical Control Point လို႕ အဓိပါယ္ရပါတယ္။ CCP ဆိုၿပီးေတာ႕လည္း သိၾကပါတယ္။ Critical Control Point ေပါ႕။
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
ေနာက္ food temperature ေတြကို သိဖို႕လိုမယ္။ cooking temperature 
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 

1 comment:

  1. I am very interested in food safety and HACCP. :)

    ReplyDelete

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