Temperature control
Chilling
The legal requirement is that chilled food is kept below 8 degrees celsius but it's strongly recommended that it is kept below 5 degrees celsius. This is to ensure that food is maintained at the correct temperature.
Cooking
Thorough cooking kills harmful bacteria in food. Ensure that food is cooked properly with the core temperature reaching at least 75 degrees celsius for 30 seconds.
Probe thermometers should be properly cleaned and disinfected before and after use.
Some instances of visual checks can be adequate, such as observing the bubbling of liquids. Please see the 'Safer Food, Better Business' pack for other safe methods.
Reheating
When reheating, treat cooking food as if it is the first time. For example, ensure the food is piping hot all the way through and it reaches a core temperature of at least 75 degrees celsius.
Food should only be reheated once.
Hot holding
Thoroughly cooked or reheated food should be kept above 63 degrees celsius to avoid bacterial growth. If this is not possible, hot food can be displayed below 63 degrees celsius for a maximum of 2 hours.
After 2 hours, food must be reheated and served immediately, or chilled down as quickly as possible and stored below 8 degrees celsius. If not, the food must be disposed of.