Heating of foodstuffs
One of the risks associated with food preparation is inadequate heat treatment, i.e. the combination of temperature and time. The cooking temperatures of foods are not specifically regulated. However, safe food preparation in most cases requires that the temperature of the food during preparation is above +70°C in the inner part of the food and above +75°C in case of poultry meat. In particular, all cut and minced meat must be heated until fully cooked. Careful cooking to the above mentioned temperatures will destroy the majority of food poisoning bacteria but not necessarily all spore forms of bacteria.
The adequacy of the heating should be verified by measuring the temperature of the newly cooked food. Where necessary, regular temperature measurement of the newly prepared food should be part of the food business operator's self-monitoring. Food can also be assessed organoleptically before being served or put up for sale.
Temperature limit for transporting, storing and selling or serving hot food is set at +60 °C (Decree of the Ministry of Agriculture and Forestry 318/2021). It is important to keep food hot if it is served, for example, at a takeaway counter. For this purpose, it is advisable to have proper equipment. Temperatures in the danger zone +6 °C - + 60 °C should be avoided, as bacteria multiply rapidly within this temperature range. Regular temperature measurement of the transporting, storing, selling or serving of hot foods should be part of the food business operator's self-monitoring.
It is advisable that catering/institutional kitchens take a sample of 200 - 300 g of the prepared food per batch of prepared food. Samples should be taken aseptically and put in sterile sampling containers, but not in biodegradable bags. The sample shall be frozen and stored in a freezer for at least 2-4 weeks. Sampling will facilitate the subsequent investigation of any suspected food poisoning if the food in question is suspected to be the cause of a food poisoning. It is also advisable to freeze a similar sample of salads, grated food, etc. prepared for serving. It is not recommended to combine different foods into a single sample. For food poisoning investigations, a record of menus should be kept for several weeks. If changes have to be made to the menu, it is a good idea for the kitchen to keep a record of the changes.