Proper temperature control of food in the kitchen is critical to prevent the growth of harmful bacteria and to ensure that the food is safe to consume. Temperature control involves keeping hot foods at the required temperature and cold foods at a safe temperature to prevent bacteria growth.
Why Temperature Control is Important
- Heat is an effective way to kill bacteria quickly, while cold temperatures only slow down bacteria growth.
- Foods that are left out at temperatures between 20 – 45°C spoil quickly, which is why the “critical danger zone” (20 – 45°C) is important to avoid.
- Potentially hazardous foods must be kept at 5°C or colder or 60°C or warmer to prevent food-poisoning bacteria from growing to dangerous levels.
High-Risk Foods that Require Temperature Control
- Raw meats, cooked meats, and foods containing meat (such as casseroles and curries)
- Processed fruits and vegetables (such as prepared salads and ready-to-eat fruit packs)
- Cooked rice and pasta
- Processed foods containing eggs
- Dairy products and foods containing dairy products (such as milk, cream, custard, and dairy-based desserts)
- Seafood (excluding live seafood) and food containing seafood (such as seafood salad)
- Foods that contain any of the above foods (such as sandwiches)
How to Manage Temperature Control of Hot Foods
- Hot foods, especially those on display at a buffet or servery, must be kept above 60.0°C at all times.
- Hot foods should be kept in a pre-heated hot display that is above this temperature. Cold displays are not suitable for reheating as they do not rapidly increase the temperature, allowing time for bacteria to survive and cause illness.
- To ensure all bacteria has been killed, foods should be heated to a temperature of 70°C for at least 10 minutes.
How to Manage Temperature Control of Cold Foods
- High-risk cold foods, such as prepared salads, deli meats, and dairy, must be displayed below 5°C. Foods such as sliced fruits and juices can be kept below 7°C.
- Cold displays must be either refrigerated or kept on ice. We would recommend both in warmer climates. Crushed ice works particularly well as a display that is both appealing and functional.
- Pre-chill food items in a fridge or freezer for at least 30 minutes before placing them in a cold display.
Why Use a Thermometer?
- A hand-held digital, probe thermometer is one of the most important pieces of equipment you can own in the kitchen. It is essential in ensuring that food is kept at safe temperatures.
- If your facility prepares, handles or sells any potentially hazardous food, it must have a thermometer which is accurate.
- Thermometers must be available for use when foods are being prepared, so you may need more than one if foods are prepared in different places.
How to Clean and Sanitise Your Thermometer
- Clean the probe with a cloth using a food-grade detergent.
- Sanitise the probe using a fast-drying hand sanitiser, by spraying two doses of a QAC-sanitiser onto a clean piece of paper towel and then liberally applying the sanitiser to the whole length of the probe.
- Allow the sanitiser to dry.
Checking Temperatures of Food
The probe should be inserted into the food until the tip of the probe is approximately in the center of the food item, and the temperature reading should stabilize before recording the temperature on the respective hot or cold food temperature checklist.
In conclusion, temperature control is an essential aspect of food safety in the kitchen. Proper temperature control for high-risk foods and using a thermometer to check the temperature of the food are essential to prevent food poisoning bacteria from growing to levels that can make you sick.
