Food Safety Practices

1. Food Safety – Temperature Monitoring
Back to Basics

2. Temperature – Danger Zone (CCP)

3. Temperature – Receiving & Storage Temperature
1. Chilled or frozen food must be placed in a chiller / freezer
immediately on receipt.
2. Other food items must be removed from delivery point
and shifted to appropriate storage with a minimum of
delay.
3. Temperatures of deliveries received must be within the
required temperature Chilled item at 0 to 5 º C, Frozen
item at -18 or above

4. Temperature – Cooking Temperature Guidelines
1. Cook sufficiently so that the core temperature of food
reaches a minimum of 73 º C
2. Reheat sufficiently so that the core temperature of
food reaches a minimum of 73 º C
3. Reheat only once
4. Check temperature using probe temperature

5. Temperature – Cooling Temperature Guidelines
1. Cooling is a rapid process to bring down the
temperature of cooked food to enhance its shelf life:
2. Cooling in an ice bath: from 63 º C to 5 º C in 6 hrs with
following conditions:
1. From 63 º C to 21 º C in 2 hrs. and from 21 º C to 5 º C
in 4 hours

6. Temperature – Service Temperature Guidelines
1. Best practices is to serve hot food immediately after
cooking
2. If food is not served immediately, use hot holding
equipment to keep the food at 63 º C or above
3. For cold food, maintain temperature of food at 5 º C or
below. For Frozen items, Temperature will be -18 or
above.
4. Ensure personal hygiene of the highest order

7. Thanks for your
Kind Attention