The Food BusinessRunning a food business, or hosting parties at home for that matter, is more than just serving delicious food. Food safety, handling, and management are also important. Food in itself is tricky because of its ingredients and the way it’s cooked, so keeping them fresh and edible has always been a challenge. However, the government has released a food safety guideline that people in the business and even simple homeowners should follow to ensure the quality of food they serve to their families and to the public.

Why Temperature Control?

One of the most important points in the guideline is temperature control. Food temperature is maintained at a certain degree (below -5˚C or above 63˚C) to control the growth of food poisoning bacteria. Food stored at room temperature (approximately 21˚C) are the ones prone to bacteria growth. Food temperature should be observed before, during, and after cooking.

Failure to control food temperature can cause microorganisms to breed in the food, which can make people sick (i.e. food poisoning). Food poisoning can happen to anyone who has consumed food contaminated with unhealthy microorganisms.

Ensuring Food Temperature

The most common way to ensure proper food temperature is through the use of a thermometer. As mentioned, the way food is managed depends on its type and ingredient. Therefore, you should be aware of how to handle different kinds of meals. Aside from using a thermometer, chaffing dishes and food warmers can be of great help as well. This is the reason why restaurant offering buffet meals use electric Bain Marie food warmer, to keep food at the desired temperature longer than usual.

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Keeping the food at the certain temperature can be a challenge, especially during different seasons. Nevertheless, proper training and materials can help keep your food as delicious and safer for longer.