Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food.

... Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food. Hundreds of years ago it was known that if food was not stored accurately the food would go off which therefore could lead to illness. Thus they acquired the ability to preserve food in such ways as salting, drying and freezing to suspend it from deteriorating through the action of bacteria, yeast's and moulds. Food hygiene is practices in the handling of food that help to make it safe to eat in order to avoid food poisoning which is most caused by pathogenic bacteria such as staphylococcus aureus and bacillus cereus. Temperature control is an important factor for the maintenance of bacteria in foods therefore it is essential that cold food is stored precisely then cooked

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