Important in catering and canteens, (and sometimes in food manufacturing) refers to the holding of a food product above 63°C – legal requirement in the UK. This eliminates the risk of vegetative pathogenic growth, such as Listeria monocytogenes or Salmonella.
See Salmonella Micro Data Profile for more information.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved