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
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
- Check the temperatures of deliveries of
chilled and frozen food – they should be less than 8oC
and -12oC respectively.
- Maintain, clean and service refrigerators
- Do not overfill refrigerators and
- Transport chilled, frozen or cooked food in
- 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.