Keeping Food at Safe Temperatures
Stage of Food Handling When to Check Recommended Safe Temps
Delivery Every time perishable 0 to 7 C is ideal for refrigerated
food is delivered food. –22 C to – 18 C is ideal
for frozen food
Storage in refrigerator
or cold store
Daily, at least 0 to 7 C
Storage in refrigerated
counter or display
Daily, at least 0 to 7 C
Deep Freezer Daily, at least - 18 C or below
Defrosting frozen
meat or poultry
Whenever food is thawed 0 to 7 C
Cooking Whenever food is cooked
Minimum core temp.of 70
for 2 mins
C
Cooling Whenever food is cooled 7 C or cooler, ideally
within 90 minutes
Re-heating Whenever food is re-heated Minimum core temp.of 70
for 2 mins
C
Hot food on display Frequently while on display Minimum core temp of 63
C
Cold food on display Frequently while on display 0 to 7 C is recommended
The chart above gives the temperatures that are generally accepted as good practice together with the recommended period of
time involved where appropriate. Keeping food at these temperatures plays a major part in ensuring that food is safe to eat. Do
not leave food standing in a room, or in sunlight (for instance in a shop window)
Cooking at 70 or hotter for sufficient time kills most pathogenic bacteria, although some bacterial spores can survive high
temperatures. Food must always be cooked thoroughly, right through to the centre of the thickest part
Remember: Keep cold foods really cold
Keep hot foods really hot.
Intheinterestofcontinualproductdevelopmentwereservetherighttochangeanyofthe
detailsandspecificationswithoutnotice.
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