Hygiene laws for food businesses

Temperature control

Food premises must provide suitable temperature controlled handling and storage conditions of sufficient capacity for maintaining food at appropriate temperatures. Equipment should allow these temperatures to be monitored and where necessary or as good practice, recorded. Delivery and transportation of food temperatures should also be monitored.

The type of foods requiring temperature control are known as ‘high risk foods’ because they may support the growth of bacteria and are therefore more likely to cause food poisoning (eg. sandwiches, meat based products, dairy foods, prepared salads, egg based products, cooked rice). If storing pre-packed foods/drinks the labelling always follow the manufacturer’s storage instructions on the label.

If food is being cooked, to be eaten cold or later reheated, the food should be cooled as quickly as possible and ideally within 90 minutes. Food should also be cooked and reheated so it is steaming hot and then served as soon as possible, high risk foods should not be left standing at room temperature unless cooling.

  • chilled foods must be stored at 8 degrees C or below, although it is best practice to aim for 1-5 degrees C
  • frozen foods should be stored at -18 degree C or below
  • cooked and reheated foods should reach at least 70 degrees C for two minutes, or a time/temperature equivalent - the hotter the better
  • hot-held food must be kept at 63 degrees C or above
  • always check product labelling for specific storage instructions

We offer food handling training courses on how to prepare food safely.

If you have any questions or need any further help, feel free to contact us using the details below.