Hazards in the kitchen

As an Army chef you'll need to be prepared to work in all different types of environments and kitchens. Soldiers in the British Army are very well travelled and deploy all over the world. Almost everywhere soldiers go Army chefs are their to support and cook for them. In order to meet the requirement of Hazard Analysis legislation, the MOD works on the principle that there are four methods of preparing food. These are referred to as Lines A-D.

Line A

Includes products that are bought in and served cold, such as quiche and sausage rolls. Food being served is to be in a controlled area below 5°C, such as a monitored chill cabinet. If there is any food left over, it should be probed and if found to be below 5°C then it must be used within 24 hours. Do not use left over food for the second time. Food that is not served in a controlled area below 5°C must be consumed within 4 hours. Any waste is to be destroyed.

Line B

Line B includes food that is cooked and served immediately, such as roast beef and sausages. Food must reach a core cooking temperature of 75°C and is served hot. The food must then be placed in a server, which should be at 63°C or above. If the food drops below this temperature then it is to be consumed within 2 hours.

Line C

This includes foods that are cooked and then chilled immediately, such as home made quiche, meats that are cooked for salad bars and cold sweets. When chilled, food must reach a core temperature of 5°C within 90 minutes. The food is then served cold.

Line D

Line D includes food that is removed from the servery. All food that is to be saved and reused must have initially reached a core temperature of 63°C or above. When chilled, it must then reach a core temperature of 5°C within 90 minutes. During the reheating process the food must reach a core temperature of 75°C (82°C for Scotland). The food is then served hot and cannot be reheated a second time.