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Food safety basics – temperature control

Posted: February 17th, 2013 by Dermot comment-icon Comments disabled

There are many rules and practices which must be followed in food-serving businesses, as well as in homes and private kitchens, to ensure that food is safe to be consumed.

One of the most important relates to temperature control, which is very important to the safe running of food businesses.

What is temperature control?

Temperature control simply means managing the temperature of different food products within a professional kitchen during the preparing, cooking and storing of food. Temperature control laws also relate to the processing, packaging, transporting, distribution, supply and selling of food products.

The regulations

The Food Hygiene (England) Regulations 2006 govern temperature control, and they stipulate basic temperature requirements for different types of food. These requirements state that:

• Food products requiring temperature control should be kept hot, at a minimum temperature of 63°C, or cold, at a maximum temperature of 8°C
• The types of foods which tend to require temperature controls include dairy, cooked, smoked or cured meat and fish products, as well as uncooked or partly cooked pastry and dough products

What happens if temperature control rules are broken?

The reason that regulations are in place for temperature control is that they prevent the growth of potentially harmful bacteria or toxins on food products. There is a level of flexibility in the rules, but anyone who has had food safety training will know how important it is to follow them.

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