The ‘Danger Zone’ for food recommended by ADFCA

Keep food hot (above 63°C) The ‘Danger Zone’ where bacteria grow (5° - 63° C).... Keep food cold (below 5°C) Bacteria grow quickly in warm temperatures. (i.e. danger zone). When they get very cold they stop growing, and when they get very hot they are killed, so keep food either hot or cold. Heat kills bacteria. If food reaches a high enough temperature during cooking the bacteria will be killed. If a liquid item is boiling throughout then it has reached a safe cooking temperature.

Allergen definition by EU

A known component of food which causes physiological reactions due to an immunological response, e.g. nuts and others identified in legislation relevant to the country of production or sale.

Virtualization

Virtualization is the creation of a virtual version of something, such as an operating, a server, a storage device or network resources. Virtualization can be viewed as part of an overall trend in enterprise IT that includes autonomic computing, a scenario in which the IT environment will be able to manage itself based on perceived activity, and utility computing, in which computer processing power is seen as a utility that clients can pay for only as needed..... The usual goal of virtualization is to centralize administrative tasks while improving scalability and workloads.

Occupational Safety and Health

Occupational safety and health is an area concerned with protecting the safety, health and welfare of people engaged in work or employment. The goals of occupational safety and health programs include fostering a safe and healthy work environment....  Occupational safety and health can be important for moral, legal, and financial reasons. All organizations have a duty of care to ensure that employees and any other person who may be affected by the companies undertaking remain safe at all times. Moral obligations would involve the protection of employee's lives and health.

Health and Safety

Health and safety is an important part of any industry, but particularly so in the offshore sector, which is classed as a major hazards industry. Reducing the number of dangerous occurrences, injuries and hydrocarbon releases remains a top priority and is a key focus of the industry’s absolute commitment to continually improving process safety standards.....  Transparent reporting of safety performance and learning from accidents and incidents is achieved through information sharing at many industry safety forums.

Hot-Holding Guidelines

When holding hot foods for service, observe the following guidelines: • Stir the food at regular intervals, as it will help distribute heat evenly throughout the food. • Keep the food covered as covering will help retain heat and eliminate potential contaminates from  falling into the food.... • Use a food thermometer to measure the food’s internal temperature every one hours. • Discard any hot food after four hours if it has not been maintained at a temperature of 63oC or  higher.

ISO 22000:2005

ISO 22000:2005 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.... The standard combines generally recognized key elements to ensure food safety along the food chain, including:

• Interactive communication
• System management
• Control of food safety hazards through pre-requisite programmes and HACCP plans
• Continual improvement and updating of the food safety management system

Food chain

Sequence of the stages and operations involved in the production, processing, distribution, storage and handling of a food and its ingredients, from primary production to consumption.

Ramadan Home Food Safety:

Do not prepare foods too much in advance. Time between production and consumption should be less than 4 hours

Ramadan Home Food Safety:

Once cooked, dry foods such as rice become easily perishable. Take the necessary portion and refrigerate the excess as soon as possible..