TEMPERATURE MONITORING – WORK METHOD AND RULES

Refrigerators and Cold Receipt:

Legally 0°C to +8°C – Optimum range of 0°C to +4°C –critical limit 12°C, see appendix 1

Action to be taken if the temperature is above 8°C during your day or shift

1. Check the operating temperature using a thermometer

2. Move food to another fridge if possible or keep doors closed, which will hold the temperature for a short time

3. In the event that the temperature of food has risen higher than 8ºC but not above 12ºC for a period of less than 2 hours then food should be transferred to an alternative unit which is capable of maintaining a safe temperature of < 8ºC and/or consumed within 12 hours or otherwise discarded

4. If problems continue, inform your line manager so they can contact the Estates department for repair or replacement

Action to be taken if the temperature is below 0°C (so much colder)

1. Adjust the temperature setting and check again after 2 hours

2. Conduct visual checks on the food as colder temperatures may result in food freezing which may affect the quality and appearance of the food

3. If the problem continues, inform your line manager to log for repair

Frozen Food

Acceptable range is –18°C to –24°C – see appendix 1

Critical Limit –15°C

Action to take if temperature is above –18°C

1. Check the operating temperature using a thermometer inserted between food packs

2. If the temperature is between –18°C, then the food should be kept within the unit and the operating temperature should be adjusted. KEEP THE DOOR CLOSED

3. Food that is still frozen can be moved to an alternative freezer if available

4. Check the temperature again after 2 hours. If the temperature has recovered continue to check throughout your shift

5. If the problem continues, inform your line manager to log for repair

6. No partially defrosted food should ever be re-frozen

Action to take if the temperature is colder than –24°C

1. Adjust the freezer unit setting to ensure the storage temperature is within acceptable temperature range

2. If problem continues, inform your line manager to log for repair

NOTE: Storage temperatures colder than – 24 oC do not represent a food safety risk but can affect the quality of food. The efficiency of the unit may be affected and can lead to increased defrosting routines.

Defrosting of Food

Safety Points and Rules

Food should be thoroughly defrosted before cooking, unless manufacturer’s guidance tells you to cook from frozen

Keep foods that are defrosting in the fridge in a covered container below ready to eat foods

Why?

If food is still frozen or partly frozen it will take longer to cook and the centre may not reach a temperature high enough to kill bacteria

Defrosting food liquids can contain harmful bacteria that can contaminate other foods

1. Refer to OS/04: Defrosting of food and follow manufacturer’s instructions on frozen foods

2. On the whole ready to eat food should not be frozen. If the need arises for example for certain special dietary requirement foods such a vegetarian food or gluten free food, then this should be defrosted in sealed containers in the fridge and used within timescales set. Date and label food with a discard date

3. Where required, defrost frozen meat at the bottom of the fridge in a container and use within 24 hours. Date and label food with a discard date

4. Keep defrosting foods in a covered container to prevent any liquid dripping onto other foods

5. Check food is completely defrosted before cooking

6. Report any problems to your line manager

What to do if things go wrong

1. Re-train staff Prove it

T Staff Training Record

Safe methods you need to consider at this part in the journey:

T Cleaning standards

T Food Allergens: Allergen Control

T Temperature Monitoring

T Fitness to work

- Personal Hygiene and illness

Temperature Control – Cooking, Hot Holding, Hot Delivery/Receipt – Work Method and Rules

The centre of cooked food should be reaching at least 75°C for 30 seconds

Hot food being delivered should be held at 63°C and above

Action to be taken if the temperature is below 75°C or 82°C when probing food being cooked

1. Carrying on cooking food until this temperature is reached, making sure the food is visually checked

2. Reject food if temperature cannot be reached

Action to be taken if the temperature is below 63°C for food being hot held or delivered

1. Preheat hot cupboards ready for use. Check temperatures before use and record – minimum 63°C

2. In the event that the temperature of food falls below 63°C for a continuous period of 2 hours then it must be discarded

Reporting Procedure

Report all incidents to your line manager

Appendix 1: Temperature ranges diagram