Hot smoking to control bugs скачать в хорошем качестве

Hot smoking to control bugs

This is one of the more specialised topics covered under the template Food Control Plan. Smoking of food has been done as a traditional method of cooking food and improving its keeping quality. Smoking also has provided a way to improve the flavours of fish and meats. However only hot smoking provides a way to render the raw food safe by using heat to pasteurise the raw food. The topic provides for an array of time/temperatures that will effectively cook fish and shellfish products, whilst hot smoking of meat requires the product to be cooked to the scientifically determined temperature of 75°C for 30 seconds or an equivalent time as provided in the 'Cooking poultry, minced meat and liver' card.