Rice

Problems with rice 
Simple guidelines for the preparation and cooking of rice 
Storage 
Cooking and service

Problems with rice

The main risk with cooked rice is from the food poisoning bacteria called Bacillus cereus. The bacteria forms a hard outer coating called a spore. This spore protects the bacteria from heat. If the rice is then cold slowly the spore will germinate producing more bacteria. These bacteria produce poisons or toxins. Re-heating the rice will destroy some of the bacteria but they will level behind their toxins which are not damaged by heat. These toxins they cause illness.

Simple guidelines for the preparation and cooking of rice

Wash the rice before cooking
Use clean and disinfected equipment
Keep cooked and uncooked rice in separate containers
Never use hands to break up clumps of rice
Cook in small quantities as near to time of service as possible

Storage

Cool cooked rice quickly before putting in a fridge
Cool rice under cold running water and let drain properly
Keep cold cooked rice below 5 degrees centigrade
Ensure uncooked rice is kept clean and dry
Take care with stock rotation

Cooking and service

Keep hot rice above 63 degrees centigrade
Do not reheat cooked rice
Do not use left overs