Which temperature records do you need to keep in a restaurant

Fridge Temps

Record temps of all fridges at least twice daily.

Target Temp: 1-8°C, ideally 5°C

If out of this range, re-take in an hour. If still too warm then take fridge out of service and make note

Freezer Temps

Record temps of all freezers at least twice daily.

Target Temp: -18°C

If warmer than -18°C, re-take in an hour. If still too warm then take freezer out of service and make note

Food Delivery

Record temps of chilled & frozen deliveries

• Chilled Items: 1-8 °C
• Quick Frozen Items: -18°C, can accept -15°C
• Normally Frozen Items: -15°C, can accept -12°C

Cooking Temps

Insert the probe so that the tipis in the centre of the food or the thickest part.

Target: 75°C for 30 seconds
Other time combinations:

• 60°C for 45 minutes
• 65°C for 10 minutes
• 70°C for 2 minutes
• 80°C for 6 seconds

Hot Hold Temps

Hot hold temps must be kept at 63°C and above

Check the food at regular, intervals such as every 2 hrs

Food can be kept below 63°Cfor up to 2hrs. If it's not used after this time, cool it or throw it away

Reheating Temps

Insert the probe so that the tipis in the centre of the food or the thickest part

Target: 75°C for 30 seconds
Other time combinations:

• 60°C for 45 minutes
• 65°C for 10 minutes
• 70°C for 2 minutes
• 80°C for 6 seconds

Cooling Temps

To avoid bacteria growing, cooked food must be cooled to below 8°C within 90 mins before refrigerating/freezing

To speed up cooling, use a blast chiller or ice bath

Cellar Temps

Cellar temps should be maintained to ensure beer & wine are kept at optimal temps

Target Temp: 10 - 13°C

Legionella Check

Hot & cold water checks ensure it is free of bacteria

Run each tap for 1 min then check temp with probe

Hot Target Temp: above 50°C

Cold Target Temp: below 20°C

Probe Calibration

Probes should be checked regularly to ensure they are calibrated correctly. Place in boiling water & ice water to check

Boiling Target Temp: 100°C

Iced Target Temp: 0°C