Freezing is an excellent way of keeping potentially hazardous foods for long periods. Food Safety Supervisors understand that there is a danger if frozen food is thawed to above 5°C, and then refrozen. This is because bacteria will have multiplied when the food is thawed and then will also be frozen. If frozen food begins […]
Food Safety Supervisors understand that thawing frozen potentially hazardous food may pose a food safety risk if the temperature of the food is between 5°C and 60°C during thawing, allowing food poisoning bacteria to grow.