Temperature Control
This section provides information and guidelines on best practices of temperature control in an environment where food is prepared and stored.
The Food Hygiene (England) Regulations 2006, Schedule 4, Paragraph 2 & 6 require (subject to certain exemptions) that food is not kept at a temperature above 8°C if that food is likely to support the growth of harmful bacteria or the formation of toxins, and that cooked food is kept at or above 63°C.
The common food poisoning bacteria cannot multiply easily at temperatures below 8°C and thus temperature control is the single most important factor in preventing food poisoning.
Checking temperatures
All food handlers need to appreciate the importance of correct temperature checking and how to carry them out.
Experience alone may not be sufficient, neither can it be assumed that digital displays or dials on equipment will always provide accurate information.
Temperature checks with a probe thermometer are a way to ensure hot food is truly hot, and cold food sufficiently cold.
Thermometers provide a safe, accurate means of checking the temperature of food, fridges and freezers. But they must be used and maintained correctly. Consider the following.
Is your thermometer accurate?
Test it regularly in either ice water (0°C) or boiling water (100°C). Keep a spare battery to hand. Follow the manufacturer's guidance for use and calibration.
Is your thermometer clean?
Use non-scented disposable wipes to clean the probe, or sterilise with boiling water before use. Keep all other parts of the thermometer clean and dry. Protect the thermometer and probe against damage and contamination when not in use.
Why keep a record of temperature checks?
A written record is proof that a business has been diligent in the matter of temperature control.
Use our downloadable log sheet to keep a written, daily record of operating temperatures of your fridges and freezers (or alternatively see Safe Food Better Business)
If a member of staff carries out these regular checks, check from time to time the information is being accurately recorded.
A written record of checks on hot food is also recommended where this applies in your business.
What to do when a problem arises
Have a procedure for when a fridge or freezer is found not to be operating correctly so that everyone knows what to do in any given circumstances, such as how to contact the engineer.
Where can I get an electronic thermometer?
Your equipment supplier should have details.
Alternatively contact the Commercial Team for a list of local suppliers on 01737 276417.
Reigate & Banstead Borough Council
Town Hall
Castlefield Road
Reigate
RH2 0SH
01737 276000
customer.services@reigate-banstead.gov.uk
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