In every food business, temperature control is the backbone of food safety. From receiving goods to serving meals, keeping food at the right temperature prevents bacterial growth and preserves quality. It’s a small step that makes a big difference.
Why Temperature Control Matters
Bacteria multiply rapidly in the “danger zone” (5°C to 60°C). Without proper temperature control, food can become unsafe in just a few hours. Hot food must stay hot. Cold food must stay cold. Temperature abuse leads to spoilage, waste, and health risks.
Key Practices to Promote
- Receiving Deliveries:
Check temperatures upon delivery. Cold foods should be at or below 5°C. Frozen items must be solid and at –18°C or colder. Reject anything that doesn’t meet standards. - Cold Storage:
Refrigerators must stay at 5°C or below. Freezers at –18°C or lower. Don’t overload units—air circulation is essential. Label and date items before storing. - Hot Holding:
Hot food should be held at 60°C or above. Use proper hot-holding equipment. Stir food regularly to distribute heat evenly. - Cooling Food Safely:
Cool cooked food from 60°C to 21°C within 2 hours, then to 5°C within 4 hours. Use shallow trays, ice baths, or blast chillers for rapid cooling. - Reheating:
Always reheat to at least 75°C in the center of the food. Never reheat food more than once. Use thermometers to check, not guess. - Temperature Logs:
Keep records. Use digital or manual logs to monitor fridge, freezer, and food temperatures daily. Consistent checks prevent unnoticed risks.
In Summary
Controlling temperature means controlling safety. Stay out of the danger zone. Heat it right. Cool it fast. Keep your food and your reputation, safe.
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