The following temperatures apply to incoming goods according to HACCP:
Posted: Mon Jan 06, 2025 10:33 am
the catering industry, the correct storage of food begins as soon as the goods arrive. If you buy fresh food yourself from a wholesaler, you must ensure that it is kept correctly cooled during transport in the car. And even if you have chilled and frozen food delivered directly to you, you should check that it is correctly cooled during transport .
It is best to keep a list bahrain phone data and document all incoming goods with the date, time, name of the food, actual and target temperature and any reasons for complaints. Also check packaging for damage and the stated best-before and use-by dates.
To check the temperature, it is not enough to just measure the air temperature in the delivery truck, as this can differ from the temperature inside the food. Chilled food should therefore be checked for its core temperature using a probe thermometer . To check frozen food, use an infrared thermometer that measures the surface temperature of the product. If it is too warm, the product has already thawed.
Last but not least, it is advisable to use all of your senses to check food. So look closely at the products and check the smell. If something looks spoiled or smells bad, it is better not to bring it into the kitchen.
Groceries Maximum temperature
Frozen foods -18 °C, in the surface briefly -15 °C
meat products +4 °C
ground meat +2 °C
Fish +2 °C
dairy products +6 °C
baked goods with unbaked filling +6 °C
fruit and vegetables +8 °C
Other perishable products +5 °C
Storage of chilled and frozen foods
If all the specified temperatures have been maintained when the goods are delivered, the food can be put into your refrigerator as quickly as possible. Make sure to separate clean foods from unclean foods . Unclean foods such as unwashed salad or vegetables should not be kept near clean foods such as ready meals. Use different refrigerators or rooms for these.
In addition, the correct temperatures for storage must also be maintained here . The temperatures for raw materials are set by law, while for processed products they are specified by the manufacturer. The following temperatures apply to the storage of food in commercial areas:
Groceries Maximum temperature
Butter, cheese (except hard cheese), cream cheese +10 °C
drinking milk, premium milk +8 °C
Fresh meat, meat and sausage products +7 °C
Fresh poultry, minced poultry, poultry meat preparations +4 °C
Fresh fish In melting ice and max. +2 °C
egg products +4 °C
Fresh salads, delicatessen salads, dressings, sauces +7 °C
Undercooked baked goods +7 °C
frozen products -18 °C
Attention: Raw food with a use-by date must not be frozen. Freezing does not extend the use-by date . If you use food with an expired use-by date, this can be considered a criminal offense. Therefore, use these foods as soon as possible.
food processing
The last step in the chain is processing the food. There are a few pitfalls here too. If you defrost frozen food, you should do so slowly and at +10 °C in the fridge . Defrost meat and fish on a draining rack and collect the water in a bowl underneath. If the water is contaminated with salmonella, this will prevent it from coming into contact with other food in the fridge.
Animal products should reach the right temperature when heated. This is at least 70 °C inside for several seconds. The exception is beef , which must be fried at a min
It is best to keep a list bahrain phone data and document all incoming goods with the date, time, name of the food, actual and target temperature and any reasons for complaints. Also check packaging for damage and the stated best-before and use-by dates.
To check the temperature, it is not enough to just measure the air temperature in the delivery truck, as this can differ from the temperature inside the food. Chilled food should therefore be checked for its core temperature using a probe thermometer . To check frozen food, use an infrared thermometer that measures the surface temperature of the product. If it is too warm, the product has already thawed.
Last but not least, it is advisable to use all of your senses to check food. So look closely at the products and check the smell. If something looks spoiled or smells bad, it is better not to bring it into the kitchen.
Groceries Maximum temperature
Frozen foods -18 °C, in the surface briefly -15 °C
meat products +4 °C
ground meat +2 °C
Fish +2 °C
dairy products +6 °C
baked goods with unbaked filling +6 °C
fruit and vegetables +8 °C
Other perishable products +5 °C
Storage of chilled and frozen foods
If all the specified temperatures have been maintained when the goods are delivered, the food can be put into your refrigerator as quickly as possible. Make sure to separate clean foods from unclean foods . Unclean foods such as unwashed salad or vegetables should not be kept near clean foods such as ready meals. Use different refrigerators or rooms for these.
In addition, the correct temperatures for storage must also be maintained here . The temperatures for raw materials are set by law, while for processed products they are specified by the manufacturer. The following temperatures apply to the storage of food in commercial areas:
Groceries Maximum temperature
Butter, cheese (except hard cheese), cream cheese +10 °C
drinking milk, premium milk +8 °C
Fresh meat, meat and sausage products +7 °C
Fresh poultry, minced poultry, poultry meat preparations +4 °C
Fresh fish In melting ice and max. +2 °C
egg products +4 °C
Fresh salads, delicatessen salads, dressings, sauces +7 °C
Undercooked baked goods +7 °C
frozen products -18 °C
Attention: Raw food with a use-by date must not be frozen. Freezing does not extend the use-by date . If you use food with an expired use-by date, this can be considered a criminal offense. Therefore, use these foods as soon as possible.
food processing
The last step in the chain is processing the food. There are a few pitfalls here too. If you defrost frozen food, you should do so slowly and at +10 °C in the fridge . Defrost meat and fish on a draining rack and collect the water in a bowl underneath. If the water is contaminated with salmonella, this will prevent it from coming into contact with other food in the fridge.
Animal products should reach the right temperature when heated. This is at least 70 °C inside for several seconds. The exception is beef , which must be fried at a min