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The document provides a chart with recommended safe temperatures for keeping food at different stages of food handling from delivery and storage to thawing, cooking, cooling, and reheating. The stages include delivery, storage in refrigerators and freezers, thawing, cooking, cooling, and reheating. For each stage, it recommends a temperature to check and a safe temperature range to keep the food, such as 0 to 5 degrees Celsius for refrigerated storage and a minimum of 70 degrees Celsius for 2 minutes for cooking and reheating.
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Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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- 1. Keep your hands clean نظيفتان بيديك احتفظ Keep your hands clean نظيفتان بيديك احتفظ kitchen kitchen
- 2. Keeping food at safe temperatures Stage of food handling When to check temperature Recommended safe temperatures DELIVERY Every time perishable food is delivere d. 0ºC to 5ºC is ideal for refrigerated food. -22ºC to -18ºC is ideal for frozen food. STORAGE Refrigerator or cold store Daily, at least. 0ºC to 5ºC Refrigerated storage counter or display Daily, at least. 0ºC to 5ºC is ideal Deep freezer Daily, at least. -18ºC or below THAWING Frozen meat and poultry Whenever food is thawed. 0ºC to 5ºC COOKING e.g. joints of meat and poultry Whenever food is cooked. Minimum core temperature of 70ºC for 2 minu tes COOLING Whenever food is cooled. 10ºC or cooler (ideally 5ºC or cooler), ideally w ithin 90 minutes. RE-HEATING Whenever food is re-heated Minimum core temperature of 70ºC for 2 minu tes The chart above gives temperatures that are generally accepted as good practice together with the recommended period of tim e involved where appropriate. Keeping food at these temperatures plays a major part in ensuring that food is safe to eat. ADC HSE Department