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Temperature Control

Here is useful guidance to help you control food temperatures in your business.

Beat the Heat 

As the temperature outside soars the risk of causing food poisoning can be much greater if food temperatures are not maintained. Food poisoning bacteria (bugs) need warmth to grow and food left out at room temperature or in poorly maintained refrigerators provides the perfect breeding ground.

Keep that fridge cold

Food in refrigerators should be kept cold - below 8ºC. We recommend that you keep your fridges below 4ºC to build a margin of error into your safety systems. Try to keep the doors closed as much as possible to keep the cold in.

Don’t leave food out

Bacteria in food multiply much more rapidly in warmer weather. Try to use food straight from the fridge and don’t leave it hanging around on work surfaces. If you must store high-risk foods at room temperature, do this for as little time as possible. Take only small amounts out of the fridge at a time – little and often.

Check & record

Check the temperatures of your fridges at least twice a day and make a note of them – this helps you monitor the performance of your refrigeration equipment and spot problems rapidly. Don’t rely on the in-built thermometers – they’re rarely accurate. Use a temperature probe inserted into food – but buy some antibacterial wipes to disinfect it first!

Repair or Replace

If your refrigerator is old or is not performing as it should be, have it serviced or replace it. The costs of a repair or replacement are much less than the costs of a food poisoning outbreak.