Team talks · About 5 minutes
Temperature control
Read this out to your team
Today we are talking about temperatures. Germs can grow in food that is not kept cold enough or hot enough.
By law, chilled food must be kept at 8°C or below. We set our fridges to 5°C or below, so food stays cold enough.
Freezers should be at −18°C or colder. We check fridges and freezers at least once a day and write the results down.
Cook food until it is steaming hot all the way through. Clean and disinfect the probe, then check the centre of the food. 70°C for 2 minutes or 75°C for 30 seconds is safe.
Keep hot food at 63°C or above. Food can be below 63°C for up to 2 hours. After that, cool it or throw it away.
Cool cooked food as quickly as possible to 8°C or below. Reheat food only once, until it is steaming hot all the way through.
What to do
- Check and record fridge and freezer temperatures
- Check the centre of food with a clean, disinfected probe
- Tell me at once if a fridge is above 5°C