Temperature Control in Food Safety: Best Practices

Temperature control is fundamental to food safety. Bacteria multiply rapidly between certain temperatures, and without proper control, food can become unsafe within hours. Understanding and implementing effective temperature control is essential for every food business.

The Danger Zone

The 'danger zone' refers to the temperature range between 5°C and 63°C where harmful bacteria can grow most rapidly. Some bacteria can double in number every 20 minutes under optimal conditions. Food should spend as little time as possible in this temperature range.

Below 5°C, bacterial growth slows significantly (though doesn't stop completely). Above 63°C, most harmful bacteria begin to die. This is why we chill cold foods and keep hot foods hot.

Chilled Food Storage

UK food safety regulations require chilled food to be stored at 8°C or below. However, best practice is to aim for 5°C or below, as this provides a greater margin of safety. Key requirements include:

• Fridges should operate between 1°C and 5°C

• Freezers should operate at -18°C or below

• Don't overload fridges — air needs to circulate

• Store raw meat below cooked and ready-to-eat foods

• Check temperatures at least once daily

• Allow hot food to cool before refrigerating (within 90 minutes)

Cooking Temperatures

Cooking food to the correct core temperature kills harmful bacteria. General guidelines include:

• Poultry — 75°C core temperature

• Minced meat and sausages — 75°C core temperature

• Whole cuts of beef and lamb — can be served pink if seared

• Pork — 75°C core temperature

• Fish — 63°C core temperature

• Eggs — cook until white and yolk are solid, or 75°C for dishes

• Reheated food — 75°C core temperature (82°C in Scotland)

Hot Holding

Food kept hot for service must be maintained at 63°C or above. This applies to buffets, carveries, and bain-maries. If food drops below 63°C, it should be reheated to 75°C before being returned to hot holding, or discarded if it's been below temperature for more than two hours.

Cooling Food Safely

Cooling is one of the most critical processes in food safety. Food should be cooled as quickly as possible — ideally to 5°C within 90 minutes. Tips for rapid cooling include:

• Divide large quantities into smaller portions

• Use shallow containers to increase surface area

• Place containers in cold water baths or ice

• Stir food regularly to distribute heat

• Use blast chillers if available

• Never put large quantities of hot food directly in the fridge

Temperature Monitoring

Regular temperature monitoring is essential for demonstrating due diligence. You should:

• Use a calibrated probe thermometer for core temperatures

• Check fridge and freezer temperatures at least once daily

• Monitor hot holding temperatures regularly

• Record temperatures in a diary or digital system

• Take action immediately if temperatures are out of range

• Calibrate thermometers regularly against a known reference

Using Probe Thermometers

Probe thermometers should be used to check core temperatures of cooked food. Insert the probe into the thickest part of the food, avoiding bones which conduct heat differently. Wait for the reading to stabilise before recording. Always clean and disinfect probes between uses, especially between raw and cooked foods.

Key Takeaways

• The danger zone (5°C-63°C) is where bacteria multiply fastest

• Chill food to 5°C or below for maximum safety

• Cook to 75°C core temperature for most foods

• Hold hot food at 63°C or above

• Cool food rapidly — to 5°C within 90 minutes

• Monitor and record temperatures daily

• Use calibrated probe thermometers for accuracy