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The Food Safety (Temperature Control) Regulations 1995
These Regulations apply to all types of food businesses from a vending machine operator to a five star restaurant. There are a number of stages in the food production chain, which are subject to the Temperature Control Regulations. These stages include:
* Preparation
* Handling
* Processing
* Packaging
* Manufacturing
* Storage
* Transporting
* Selling
* Distribution
* Supplying
There are a number of food types that are likely to be subject to temperature control. This is because that without temperature control, the food might support the growth of harmful (pathogenic) bacteria or the formation of poisons (toxins). The types of food requiring temperature control include:
1. Cooked Products and Ready-To-Eat Products
Included in this category are all products comprising or containing eggs, cheese, meat, fish, milk or their products and cooked cereals, rice and pulses e.g. mayonnaise, prepared salads in mayonnaise, sandwiches whose fillings include the above types of food and meat and fish products such as prepared meals, meat pies, pates and quiches.
2. Dairy Products
e.g. Soft cheeses / mould ripened cheeses such as Camembert, Brie, Stilton, Roquefort, Danish Blue and any similar types of cheeses and desserts / cream products such as dairy desserts, fromage frais, mousses, crème caramels and cream cakes
3. Smoked or cured ready-to-eat meat and fish and some raw fish
e.g. smoked salmon and trout, smoked mackerel, raw tuna, mackerel and other scromboid fish, ham and some salamis and other fermented products
4. Fresh pasta and uncooked / partly cooked pasta and dough products
e.g. unbaked pies and sausage rolls, unbaked pizzas and fresh pasta or vegetables
The table below shows the basic requirements of the legislation to include recommendations where necessary. This information is provided as a guide only and is not a substitute for the actual Regulations.
For a full overview of the Regulations it is recommended that you purchase the "Industry Guide to Good Hygiene Practice" available for catering or retail premises from Chadwick House Group Ltd on 020 7827 5882, priced at £3.60 or that you refer to the Regulations themselves available from HMSO bookshops.
Legislation
Recommendation / Advice
Chilled food
Food may not be stored at a temperature above 8°C if it is likely to support the growth of pathogenic organisms or the formation of toxins
If a lower storage temperature is specified by the Manufacturer, the food must be stored at that lower temperature provided it is necessary for the safety of the food.
Cold food on display for service can be out of temperature control for one period up to a maximum of 4 hours. After the 4 hour period has expired food must be stored under temperature control or discarded.
Regularly check the temperature of all refrigerators to ensure that they are operating below 8°C and record this check
Check the manufacturers storage guidelines upon receipt of the food and ensure that the guidelines are followed.
Any item of food can be displayed out of temperature control only once. It is good practice to record when the food went on display and when it had finished being displayed as the burden of proof is upon the caterer
Hot cooked / reheated food
It is good practice to check the temperature of hot reheated or cooked food using a calibrated temperature probe to ensure that it has reached a temperature that will destroy pathogenic micro-organisms. The Food Standards Agency recommends that food is cooked to a temperature of 70°C for 2 minutes or an equivalent temperature and time e.g. 75°C for 30 seconds. It is recommended that you record cooking or reheated food temperatures.
Hot-Hold Food
Hot food should be displayed or stored at a temperature of 63°C or above.
Food may be kept at a temperature cooler than 63°C for one period of up to a maximum of 2 hours if it is for service or display
It is good practice to monitor the temperature of food during the display period using a calibrated thermometer to ensure that it is above 63°C and to record this check
If the food is kept below 63°C it is advisable to record when the food was put on display and when it was taken off display as the burden of proof is on the caterer
Calibration of Probe Thermometers
It is recommended that the temperature probe that you use to monitor the temperature of the refrigerator, freezers and hot food is calibrated on a regular basis, to ensure that it is accurate. This can be achieved by ensuring that the digital display shows a temperature within the range -1.0 to +1.0 when placed in freezing cold water with ice. If the temperature is not within this range, the device should be calibrated by a reliable, reputable contractor. The results of the calibration can be recorded and could form part of a due diligence defence, should the need arise. |
