Rice

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 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