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"text": "You must, therefore, regularly check foods after cooking or reheating with an accurate probe thermometer to ensure you achieve this temperature."
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"text": "Before probing food, you must ensure the probe is cleaned first using bactericidal probe wipes."
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"text": "1.3 Poor storage temperatures",
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"text": "To prevent the growth of food poisoning bacteria, high risk foods must be kept at the correct temperature."
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"text": "Food must be kept at [p9.5.3]C or below. It is recommended that freezers should operate at [p9.5.4]C or below.",
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"text": "The use of ice packs and insulated containers is only acceptable to keep chilled foods cool for very short periods of time."
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"text": "All of these temperatures must be regularly checked using an accurate probe thermometer. Thermometers must be calibrated in accordance with manufacturers instructions."
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"text": "1.4 Cross contamination",
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"text": "To prevent the spread of food poisoning bacteria, raw and cooked or ready to eat food must always be kept separate. This should include the following:"
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"text": "- ensuring cooked food is stored above raw food in the refrigerator"
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"text": "- using separate tongs, knives, chopping boards and cleaning cloths for raw and cooked foods"
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"text": "- always cleaning down work surfaces after preparing raw foods, using a suitable detergent and non-taint disinfectant"
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"text": "To prevent physical contamination of food, you must ensure the vehicle is kept clean, tidy and well maintained at all times."
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