Unit 6 of 10
Preparation, cooking and preservation
Defrosting
Always in the fridge, in a container that collects the liquid and on the bottom shelf; or in the microwave if the food is cooked straight away. Never at room temperature or in hot water. Defrosted food is never refrozen raw.
Cooking
Heat destroys most micro-organisms if it reaches the centre of the food. As a rule, the core must reach at least 70 °C; for poultry and minced meat 75 °C is recommended. A probe thermometer is the best tool in the kitchen.
Holding and cooling
- Food served hot is kept at 65 °C or above (bain-marie, hot holding units).
- Food that will be stored chilled is cooled as fast as possible (blast chiller, shallow containers, cold-water bath) and refrigerated covered and labelled with the date; it is never left to cool overnight at room temperature.
- Reheat only once and to at least 70 °C; whatever is left after reheating is thrown away.
Special cases
- Eggs and egg-based sauces (mayonnaise, aioli): in catering they are made with pasteurised egg products or heated to 70 °C; kept chilled and used within 24 hours.
- Raw or lightly cooked fish: freeze beforehand to prevent anisakis.
- Frying oil: filter it, do not exceed 180 °C and replace it when it is dark, foamy or smoking.
- Water and ice: drinking water only; clean ice machines with a dedicated scoop.
- Fruit and vegetables: wash under the tap and, if eaten raw in mass catering, disinfect with an approved product.
Order of work: first clean, ready-to-eat items, then raw ones; never the other way round without cleaning and disinfecting in between.