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Temperature Control

The correct use of temperature control can prevent food poisoning by providing environments which either destroy food poisoning bacteria i.e. cooking or reduce the growth of the food poisoning bacteria i.e. chilling/freezing.

The law requires that all foods which might support the growth of harmful bacteria without temperature control, must be helpt at 8^oC or below, or at 63^oC or above.

It is good practice and we would recommend cold storage is kept a below 5^oC and hot holding at 70^oC.

It is important to have enough refrigerated storage and, if possible, to have separate refrigerators for raw and cooked foods.  The advice is to purchase commercial equipment which is able to maintain temperatures more efficiently.

The following guidelines will also help you to maintain food safety:

• Site refrigerators in well ventilated areas away from heat sources if possible
• Make sure refrigerators and refrigerated display units keep food at 5^oC or below.  Check and record these temperatures daily
• Freezers should operate at -18^oC or below.  Check and record the temperatures
• Open refrigerator door as little as possible to stop the temperature rising.  Keep door seals clean and in good condition
• Do not overstock refrigerators or cold display cabinets
• Do not fill freezers above the load line
• Check the temperatures of your deliveries.  You should not accept foods which are over 8^oC (chilled) or -10^oC (frozen)
• If you collect chilled or frozen foods, use insulated carriers and place in the refrigerator or freezer as soon as you return to you premises
• Use the refrigerator to defrost frozen foods if possible.  Otherwise defrost in a cool place and use immediately
• Make sure that frozen foods, particularly poultry, are completely thawed before cooking.

Cooking

• Check that food is fully cooked.  We would recommend to above 75^oC in the centre.  You should check this using a probe thermometer (making sure you sterilise the probe between use on different items)
• Food to be served hot must be kept above 63^oC.  Check and record the temperatures of hot display cabinets
• If you are cooking foods which will be served cold, they should be cooled for 90 minutes and then refrigerated.  It is better to cook smaller joints of meat, say 2½ kg / 5½ 1b, as they will cool more quickly
• Do not place hot food in the refrigerator as it will raise the temperature in the refrigerator
• If food must be cooked in advance, then cool it for 90 minutes and then refrigerate and keep it cold until required.  Reheat thoroughly making sure that the centre temperature again reaches at least 75^oC
• Do not reheat food more than once.