5°C to 60°C has been specified as the food temperature danger zone. This is the range in which micro-biological growth…

Any food that may contain food poisoning bacteria are classed as “potentially hazardous”. They include meat, dairy products, seafood, processed…

Tips on Receiving food: If receiving hot, cold or frozen food then it must be at the required temperature when…

Tips on preparing food: Take small quantities of food out of the fridge at any one time, and replace them…

Tips on cooling food: When cooling food, the standards actually specify the maximum time you can take. The temperature must…

Tips on serving food: If food is to be served between 5°C and 60°C (e.g. at room temperature) then warm…

There are a wide range of thermometers including: probe thermometers min/max thermometers infra-red gun thermometers Every kitchen needs a probe…

For an automated solution where readings are automatically recorded, consider using temperature loggers. This saves you time and effort, and…