Temperature_Control_Regulations

What are the General Requirements of the Temperature Control Regulations' Chilled Food Food may not be stored at a temperature above 8°C if it is likely to support the growth of pathogenic organisms or the formation of toxins. In some circumstances a lower storage temperature may be specified by the manufacturer. Cold food on display for service can be out of temperature control for one period up to a maximum of 4 hours. After the 4 hours any leftover food does not have to be thrown away provided that it is still fit for consumption. It must be restored to a temperature of 8°C or cooler and then kept at that temperature until it can be used safely. It is advisable to regularly check the temperature of all refrigerators to ensure that they are operating below 8°C and record this check. Hot Cooked/Reheated Food It is good practice to check the temperature of hot reheated or cooked food using a calibrated temperature probe to ensure that it has reached a temperature that will destroy pathogenic organisms. The Food Standards Agency recommends that food is cooked to a temperature of 70°C for 2 minutes. It is recommended that you record cooking or reheated food temperatures. Hot-Hold Food Hot food should be stored at a temperature of 63°C or above. It is good practice to monitor the temperature of food during the display period using a calibrated thermometer to ensure that it is above 63°C and to record this check. If the food is kept below 63°C it is advisable to record when the food was put on and taken off display as a record because the burden of proof is on the caterer. Food may be kept at a temperature cooler than 63°C for one period of up to a maximum of 2 hours if it is for service or display.