Break in the cold chain
A break in the cold chain can cause the following hazards if food is eaten:
Risk from microbiological contamination of food
When?
■
When cooking is manually interrupted
■
When the food cold-chain is broken by loading the cooking chamber in advance
■
When cooking is interrupted because of a power failure
How can I avoid the hazard?
Make sure that the cold chain is not broken
Never interrupt cooking for so long that micro-organism growth can occur
Do not store food temporarily in the appliance
Do not place cold food in the oven when cooking at low temperatures
Once the appliance is running again, consider how the length of time taken to resume operation will affect
the food condition.
Micro-organism growth at 30 - 65 °C
Cooking within a low temperature range can result in the following hazards:
Risk of food going bad as a result of micro-organism growth in a warm environment (temperature
range 30 – 65 °C)
When?
■
If cold food is placed in the appliance when in use for regeneration, low-temperature cooking, or holding
food at temperature
■
In general during low-temperature cooking or when holding food at temperature
How can I avoid the hazard?
Never place additional cold food in the appliance while it is in use for regenerating, low-temperature
cooking or holding food at temperature.
Only allow qualified staff to perform low-temperature cooking (< 65 °C)
Reduce the number of micro-organisms on the food before low-temperature cooking, e. g. by searing.
Check the end product to make sure it is suitable for consumption
Exercise the care required by HACCP
3 For your safety
User manual
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