Temperature Control

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Getting the right temperature is often the key to success in a good fried fish business.

AIMS OF THE SEGMENT

By the end of this segment you will be able to:

• Outline some of the requirements of the Temperature Control Regulations;

• State the ideal temperature to store:

(i) fish;
(ii) potatoes;
(iii) some other foods;
(iv) frying media;
(v) pre-mixed batter;
(vi) food on display.

• State the health hazards resulting from incorrect storage;

• Name the Act covering the supply of ‘unfit’ food.

The downloadable pdf file is available by clicking here

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