Kitchen

Food Temperature Control

To keep food out of the temperature range in which bacteria multiply, and to hold a record that proves control was maintained.

Scope

Applies to receiving, storage, preparation, cooking, hot holding, cooling and reheating in every kitchen and pantry.

Every chef records their own readings. Sous Chef verifies the log daily. Executive Chef reviews weekly.

Calibrated probe thermometer, probe wipes, temperature log sheet, fridge and freezer display thermometers.

Calibrate the probe in iced water at the start of each shift and record the result.
Clean and sanitise the probe before and after every single use.
Check and record chilled storage at or below 5 degrees Celsius, twice per shift.
Check and record frozen storage at or below minus 18 degrees Celsius, twice per shift.
Probe the thickest part of cooked food and confirm 75 degrees Celsius or above before service.
Hold hot food at 63 degrees Celsius or above, and record the holding temperature every two hours.
Cool cooked food from 60 to 21 degrees Celsius within two hours, and to 5 degrees Celsius within a further four hours.
Reheat only once, to 75 degrees Celsius or above, and record it.
Record every reading on the log sheet at the time it is taken, never from memory at the end of a shift.
Act on any out of range reading immediately, record the corrective action taken, and tell the Sous Chef.

Discard any food held between 5 and 63 degrees Celsius for more than four hours. Never taste food to judge whether it is safe.

A complete log for every shift with no blank cells. Every out of range reading has a recorded corrective action.

Escalate to the Executive Chef immediately for any suspected temperature abuse of served food, and for any refrigeration failure.

Procedures are issued to a property, acknowledged by the staff it applies to, and re-issued when they change.