Essential Guide to Measuring and Recording Temperatures for Food Safety in a Commercial Kitchen

Maintaining correct temperatures in a commercial kitchen is essential for food safety and legal compliance. Following Regulation R638 in South Africa helps prevent bacterial growth and ensures food quality. Here’s a simple guide to measuring and recording temperatures accurately to maintain safety standards.

1. Use Reliable Digital Probe Thermometers

Accurate thermometers are crucial for reliable temperature readings:

  • Invest in quality: Use a dependable digital probe thermometer. Avoid cheap or unreliable options.
  • Keep spares: Have at least two thermometers available, with spare batteries on hand.
  • Avoid infrared thermometers: They only measure surface temperatures, not core temperatures, making them unsuitable for food safety.

Need help choosing a thermometer? Contact FCS for advice on selecting the right thermometer for your kitchen.

2. Verify Thermometer Accuracy Monthly

Regular checks help ensure accurate readings. Test thermometers monthly using the boiling water and ice watermethods:

  • Boiling Water: Boiling points vary with altitude. For coastal areas, water should boil at 98-100°C; for higher inland areas like Gauteng, it’s 94-96°C.
  • Ice Water: Fill a glass with ice and a small amount of water, stir, and let the thermometer read between 0-2°C.

3. Record Refrigerator and Freezer Temperatures Twice Daily

Keeping a temperature log is essential for food safety compliance.

  • Fridges: Use a bottle of still or sparkling water with sanitiser, clearly labelled “Temperature ONLY, DO NOT USE.” Insert the probe thermometer and let it stabilise before recording the reading accurately.
  • Freezers: Use a container of ice cream as a temperature indicator.
  • Honesty Matters: Record exactly what you see—if it’s 3.7°C, write 3.7°C, not 3 or 4.

Record temperatures:

  • Twice daily – in the morning before production starts, and in the afternoon during peak production.
  • Separate records – each fridge and freezer should have its own temperature log, signed by the person taking the reading.

4. Target Temperature Guidelines for Safety

Regulation R638 requires specific temperatures for food safety:

  • Frozen Foods:
    • -18°C or colder: Ice cream, frozen fish, and similar items.
    • -12°C or colder: All other frozen foods.
  • Refrigerated Foods:
    • 4°C or colder: Raw fish, shellfish, poultry, meat, milk.
    • 5°C or colder: Other refrigerated items.

5. Monitoring Hot Food Temperatures

Hot food needs to be maintained at safe temperatures to prevent bacterial growth.

  • Core Temperature Requirement: R638 requires a core temperature of at least 60°C.
  • Measurement Tips: Clean and sanitise the thermometer probe before use. During each service (breakfast, lunch, and supper), measure and record the core temperature of hot foods.
  • Buffet Records: For buffet setups, check temperatures at intervals to ensure consistency.

Tip: Ensure the thermometer probe stays in the food, not the bottom of the container, to avoid inaccurate readings.

6. Monitoring Cold Food Displays

Keep displayed cold foods (like salad bars) at the correct temperature.

  • Separate Records: Maintain logs for each service period (breakfast, lunch, and supper).
  • Clean the Probe: Sanitise the thermometer before each use.

7. Corrective Actions for Temperature Non-Compliance

If temperatures fall outside safe ranges, take corrective action immediately:

  • Fridges: Mark faulty fridges for repair and transfer food to a working unit.
  • Hot Foods: Reheat to above 60°C if necessary before serving.

Always record any corrective actions on the temperature sheets to demonstrate compliance.

8. Why Temperature Control Matters for Food Safety

Proper temperature control is vital for food safety:

  • Hot food above 60°C: Prevents bacterial growth.
  • Refrigerated food below 5°C: Slows bacterial growth.
  • Frozen storage: Stops bacterial growth, preserving food quality.

Conclusion

Regular temperature monitoring and accurate records are essential for food safety, regulatory compliance, and maintaining food quality. By following these steps, you can prevent foodborne illnesses, reduce waste, and increase profitability.

For expert advice on food safety or temperature control, contact Food Consulting Services (FCS). We’re here to help your kitchen meet the highest standards of hygiene and food safety.