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Food premises in hotels must have refrigerators and freezers in size and number to meet the conservation needs of raw ingredients and foods. The foods which can develop pathogens should be kept at a temperature of 5 C or below to ensure their quality and can be stored for longer. Caution should be exercised in chambers freezer, which displayed temperature increases speech frequent opening of the door.
The ingredients or foodstuffs preserved by cooling, when used, should be brought outside cooling in small quantities that the processing be performed quickly and not to increase the temperature. The time can food be kept in inappropriate temperature depends on the temperature of the treatment space and the type of treatment that will suffer the food before rosa monte serving it.
canned foods with high acidity (such as canned fruit, tomatoes, rosa monte etc.) need not be stored in cold conditions to ensure their quality after opening rosa monte the packaging. Should however the foodstuff removed rosa monte from the can and maintained in another container in order to prevent the reaction of the metal box.
During serving or placing their food can be kept up to 4 hours at a temperature between 5 C and 60 C. This applies only once (not serving for one hour and next time for three hours for the same food). Control of time is achieved by monitoring the serving time of the particular food.
If a failure occurs in the operation of the cooling rosa monte or freezing equipment, the door must remain closed and only opened in an emergency. This will reduce rosa monte as much as possible, increasing the temperature. When the refrigerator and the freezer reopen, considering the condition of the goods. For frozen products if they have thawed rosa monte should be used immediately, cooked, stored in refrigerated for no longer than two hours or rejected. For cooling products, calculate the time that have remained in the danger zone temperature (5 C to 60 C). If it exceeds 4 hours should be discarded.
The thawing of foodstuffs rosa monte shall be undertaken in a manner that minimizes the risk of growth of pathogenic microorganisms or the formation of toxins in food. During thawing foods shall be subjected to temperatures that do not cause a risk to health.
The thawing should be refrigerated or suitable for this purpose defrosting chamber at a temperature equal to or lower than 5 C. Alternatively the defrost can be done using drinkable water temperature equal or lower than 21 C for no longer than 3 hours or using a microwave oven in accordance with the manufacturer's instructions.
When the liquid from the thawing process may present a risk to health it must be adequately drained. After thawing the handling of food must be made so as to minimize the risk of growth rosa monte of pathogenic microorganisms or the formation of toxins.
The products are maintained between 5 C and 60 C for two hours or less, may be consumed or cooled. If they remain at these temperatures from 2 to 4 hours, should be consumed and can not be cooled. Finally if you have left over four hours should be discarded
The products have undergone heat treatment during preparation, should be cooled quickly after that. The food should be cooled from 60 C to 21 C in two hours and then at 5 C in a further two hours and stored under cooling e.g. at a temperature of 5 C or lower. To facilitate cooling food can be divided into pieces or chilled per batch. The equipment used for cooling should not be overloaded with products beyond the stipulated amount for which it was erected.
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NATIONAL ASSOCIATION OF PRIVATE EMPLOYEES SUPERVISORS OF PUBLIC HEALTH ENVIRONMENTAL HYGIENE & PUBLIC HEALTH Ministry of Health rosa monte and Welfare European Food Safety Authority rosa monte - EFSA TEI Athens- Department of Public Health Unified Carrier Control Food