Frequently Asked Questions
Temperature Control
How do you check the temperature of food on delivery, without tampering with the packaging?
How is food set up for tasting maintained at the right temperature?
Are thermostats on cool rooms and bain-maries reliable? How do we check them?
What sort of thermometers are required - probe or infrared?
How soon should potentially hazardous food be refrigerated after it is cooked?
What are the best methods to defrost foods?
Will freezing/boiling food destroy bacteria?
Can you supply me with information on Food Safety for Churches and Community Groups?
