Tip of the Week
Chipotle, the large US restaurant chain, is in the news again for food poisoning outbreaks.
Over 600 people fell ill last month with food poisoning after eating at one of its restaurants. The culprit was Clostridium Perfringen bacteria.
Hot food displayed on buffet counters was not monitored frequently enough and the food temperature dropped to an unsafe temperature causing bacteria to rapidly multiply. 600 people is a lot of customers to make ill!
If you hot hold foods, whether it is in your kitchen, on a display buffet or carvery, it is essential you keep the hot food at a temperature above 63°C.
We recommend probing the hot foods every 45 minutes to ensure it is maintaining a safe temperature. If the temperature drops below 63°C it must be disposed of after two hours and it cannot be reheated.
Lukewarm food is dangerous as it is the perfect environment for bacteria to grow. The most dangerous temperature for rapid multiplication of bacteria is between 25°C to 45°C.
Alert
To keep food safe, keep it out of the food Danger Zone (8°C – 63°C). Keep hot above 63°C or cold below 8°C.
Weekly Food Fact
Adrian Kiff is a chap obsessed with a Carvery (a Toby Carvery to be precise). Over the last 3 years he has travelled across the UK and has eaten in 174 different Toby carveries to date. He is just about to finish his meaty adventure by having his 175th and final meal at his last carvery. That’s dedication for you!
Keep a Level 5 Food Hygiene Rating on Your Door!
Grab a copy of our FREE guide “5 Top Tips to keep a Level 5 Food Hygiene Rating on your door” plus receive our latest food safety tips, alerts and weekly food facts directly to your inbox.