A key element of any Health Food Inspection is ensuring that establishments adhere to strict food temperature control measures. Using an accurate and reliable food thermometer is a key element in ensuring that the following food temperature standards are met:
Cold foods are kept below 4°C / 40°F
Hot foods are kept above 60°C / 140°F
Frozen foods are frozen solid (freezer temperature between -12°C / 10°F and -18°C / 0°F)
Refrigerators, freezers and hot-holding units are equipped with accurate, easy-to-read thermometers
These temperature controls have been established in order to minimize the risk of food-borne illness. These temperature zones have been deemed safe because they minimize the growth of pathogens that may cause illness. By keeping your food and holding units within these temperature zones you can help to ensure food safety in your establishment.
Comments