It is an offence to allow food to be kept at temperatures that would cause a risk to health, so you must make sure that any foods that need temperature control are kept at the right temperature. The other time and temperature combinations are: 60°C for 45 minutes 65°C for 10 minutes These Regulations may be cited as the Food Safety (Temperature Control) Regulations 1995 and shall come into force on 15th September 1995.

When following Safe Catering the following Monitoring Records are provided and can be used: The record forms are available in coloured booklets, and are available to purchase from The Stationary

Record at least 4 hot and 4 cold foods if you display your foods. The core is … It’s important to make sure you check and document the temperature of TCS food during the receiving... Storing Food. Food should be cooked thoroughly to kill food poisoning bacteria. Regularly monitoring and recording temperature during storage of TCS food is very important. How to keep temperature records. ... Cooling TCS Foods. These Regulations implement paragraphs 4 and 5 of Chapter IX of the Annex to Council Directive 93/43/EEC of 14th June 1993 on the hygiene of foodstuffs, as well as containing certain national provisions relating to food temperature control. List each fridge/freezer in the kitchen. a Food Safety Management Plan based on the HACCP principles and demonstrate it is working effectively. 70°C for two minutes. The core temperature should reach 75°C instantaneously or equivalent, e.g. Temperature as a Food Safety Control Receiving Food. Standard advice is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. Food Safety (Temperature Control) Regulations 1995 These Regulations require certain foods to be held at temperatures that will prevent the growth of harmful bacteria or the formulation of toxins. Purchase a hand-held digital probe thermometer (you can review the different types here ) Place a vial of water or stick of butter in each fridge/freezer.