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Avoiding Food Poisoning – Time & Temperature

Avoiding Food Poisoning – Time and Temperature, Keeping Food Safe at Home

As we all wait for much better weather and we start to think about the possibility of higher temperatures maybe we should think about our food temperature too and make sure we keep as healthy as we can to enjoy that weather. We at Human Reasons in Cork not only deliver Career Services (Career Coaching, CV’S, Interview Workshops) but also Certified Level 1 Food Safety and HACCP Training which you may find of benefit in the home or for adding to your own or a family member’s CV.

Topics covered include Temperature Control which is basically ONE of the ways to AVOID FOOD POISONING and here are some tips to help you to control this in the home.

How time and temperature kill bacteria

During cooking, heat energy transfers into and breaks down proteins in the food. The meat changes colour from pink to brown or to white. Its texture changes too. Cooking also causes the proteins in bacteria to break up so they no longer function, and the bacteria die. This is why cooking removes the risk from harmful bacteria that are in some food.

Bacteria usually grow in the ‘Danger Zone’ between 5°C and 63°C. Below 5°C, growth is stopped or significantly slowed down. Above 63°C the bacteria start to die. Time and temperature are both important because proteins need to be heated up for a long enough time for them all to be broken down.

Standard advice is to cook food until it has reached 70°C and stays at that temperature for 2 minutes. A thermometer is an essential kitchen appliance to monitor this.

Learn more about Food Safety and HACCP Training by contacting the Human Reasons Team

Level 1 Certified Training in Food Hygiene and HACCP

Now available to be delivered via Zoom at for 50 euro per person but with reduced rates for groups (you could do it with a friend). Takes 2.5 hours.

Special offer of 10% discount for first 10 participants.

Excellent addition to CV to open employment options.

What does this training cover?

The training will cover the basic information that Food Handling Employees should have when entering employment in Food Chain areas.

It is a legal requirement that all Food Handlers should be trained in Food Safety and HACCP.

If YOU are already trained, YOU will be much more attractive to Employers.

YOU will have a Certificate and can highlight this on your CV and in your Cover Letter when applying for employment in Food Businesses including Industry, Hotels and Restaurants, Supermarkets and Delis.

Currently there is a huge demand for workers in Takeaways and Delis.

Certificate will specify training has been completed in:

Learning Areas:

Food Hygiene, Microbiology & Food Poisoning,

Introduction to HACCP

Cross Contamination of Food, Personal Hygiene,

Cleaning Management & Pest Control,

Control of Allergens,

Good Documentation Procedures.

Everybody is welcome to do this training you don’t need to have any previous experience or qualifications!

Parents gift vouchers also available – give your son or daughter the gift of possibility!


Why would I bother doing this?

Are you a student looking for part-time or summer work? Are you someone wishing to go back into the workplace after rearing a family? Do you want a career change and need a ‘stepping stone’ to get into Food Manufacturing, Pharma, BioPharma or Medical Devices Industries? If Yes is the answer to any of these questions then this training is definitely for YOU.


This will be Certified training to add to YOUR CV.

Feedback from a Student


Contact Us:


Phone:+353(0) 86 217 6742







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