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Temperature Control

Food which is likely to support the growth of food poisoning bacteria must be kept at a temperature of either below 8oC or above 63oC.

Food poisoning bacteria cannot multiply easily below 8oC, and most are destroyed above 63oC. Temperature control is the single most important factor in preventing food poisoning.

Temperature control must be maintained as far as possible throughout the receipt, storage, preparation and transport process

The following measures can be taken to achieve this: 

  • Ensure that fridges and display counters have thermometers and are maintained below 8oC.
  • Ensure that hot holding equipment has a thermometer and maintains a temperature above 63oC
  • Do not re-heat food more than once. Reheat to above 75oC (again use a thermometer to check).
  • Check that cooked or reheated food is hotter than 75oC in the centre using a cooking thermometer.
  • Check the temperatures of deliveries of chilled and frozen food – they should be less than 8oC and -12oC respectively.
  • Maintain, clean and service refrigerators regularly.
  • Do not overfill refrigerators and freezers.
  • Transport chilled, frozen or cooked food in insulated containers.
  • Defrost frozen food in a refrigerator or cool place and cook as soon as possible when thawed.
  • Maintain your freezer temperatures at around –18oC. The temperature of all equipment subject to temperature control must be regularly checked – recommended at least once a day. It is advisable to use a chart to ensure this is done.

 

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Here you will find information on environmental and planning issues. This section provides a wealth of information including details on how to make or enquire about a planning application, rubbish, waste and recycling information.

 


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