Temperature control

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Temperature control of perishable food products is vital to ensure food poisoning is prevented and bacterial growth limited. Temperature control at all stages of food production has been identified as critical to food safety and therefore a number of critical control points have been established.

Storage

All temperature controlled storage units are labelled with a unit number. Each morning, preferably before the start of food preparation, the temperature of each unit should be taken. This temperature is taken by one of the following methods:

1. Food simulative temperature gauge

2. Probe inserted into sample food (eg potato labelled not for human consumption)

3. Air barrel probe thermometers

4. Dial/gauge on unit

A further monitoring exercise is undertaken during the afternoon.

Cooling

Rapid cooling of food will ensure that any bacteria surviving the cooking cycle are not allowed sufficient time to grow and multiply. Cooling should be undertaken in an area protected from the risks of contamination (eg insects, raw products) and which, due to its temperature, will facilitate cooling. Large containers should be decanted into smaller shallow trays to aid cooling Hot food should be cooled to 10°C within 4 hours and refrigerated.

Probe Thermometers

To take the temperature of cooked, reheated or food displayed for sale it will, in most cases, be necessary to have a probe thermometer. If both raw and cooked foods are to be temperature probed it will be appropriate to have at least two different probe units.

A full hard copy version of the To-Go haccap booklet are available by request