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• do not place prepared foods back on the trays or into the containers they were taken from
prior to preparation and handling

• perishable foods should be held at temperatures around 4 °C
• covering and storing foods appropriately will help prevent cross contamination
• frozen foods must remain frozen

Temperature
Ensure that all perishable foods are kept at the correct temperatures:

• frozen foods below 18 °C
• perishable goods below 4 °C

Correct cookery, heating and holding procedures
Cookery processes will also contribute to waste minimisation. By using the correct cuts of meat for
the dishes/ recipes you wish to present-you will prevent wastage. Cooking foods correctly-neither
under nor overcooking means that the food you wish to serve will be appetising, tasty, suited to
customer needs and there will be no need to waste it.

Overcooked food will generally need to be wasted, while undercooked meat is vulnerable to food
poisoning bacteria and might also need to be wasted.

The highest quality food is that which is cooked to order. Hot foods are served hot, on hot plates,
while cold foods should be served cold; that is, not left out at room temperature where the chill is
allowed to dissipate. If, however, it is necessary to hold foods in a bain-marie, they must be held at
temperatures of 65-75 °C or over. At lower temperatures bacteria will be able to grow and food
poisoning is a possibility.
Food should not be held in a bain-marie for longer than one hour. After an hour the food will start to
taste stewed and will lose a great deal of its flavour. Even in a humid (water heated) bain-marie the
food will dry out and meats will become tougher. Any foods that have been held in the bain-marie
for longer than one hour, or that are not held at the correct temperatures should be wasted. It is,
therefore necessary, for chefs and kitchen staff to correctly estimate the food requirements for each
service period. Forecasts will be based on past records of customer numbers for that season, month
or day of the week, numbers of current bookings and estimated walk-ins.
If you are reheating dishes, for example, chicken curry or other wet dishes, they should be rapidly
heated (whilst being stirred to ensure even heat distribution) to a temperature over 65 / 75 °C, then
held at 65 - 75 °C until they are served. Poultry, because it is very susceptible to salmonella poisoning
should, ideally, not be reheated.
As a result of following the correct handling, storage, preparation and cookery procedures waste will
be minimised and the food you serve to customers will be of suitable quality.