Keeping food at safe temperatures
Stage of food
handling
When to check Recommended Temp.
Delivery Every time
perishable food
is delivered
0 - +5is ideal for
refrigerated food, -18 ~ -22
is ideal for frozen food
Storage in
refrigerator or
cold store.
Storage in
refrigerated
counter or display
Daily, at least 0 ~ +5 is ideal
Deep Freezer Daily, at least -18 or below
Defrosting frozen
meat or poultry
Whenever food
is thawed
0 ~ +5
Cooking Whenever food
is cooked
Minimum core temp of +70
for 2 minutes
Cooling Whenever food
is cooled
+5 or cooler, ideally within
90 minutes
Reheating Whenever food
is reheated
Minimum core temp of +70
for 2 minutes
Hot food on
display
Frequently while
on display
Minimum core temp of +63
Cold food on
display
Frequently while
on display
0 ~ +5 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
To Next Page
Loading...