Frequently Asked Questions

Temperature Control

How do you check the temperature of food on delivery, without tampering with the packaging?

How is food set up for tasting maintained at the right temperature?

What should I do if suppliers deliver food outside the hours of operation, and leave the food on the ground outside?

How often should we monitor, and should we keep temperature records of food delivered and food in our business?

Are thermostats on cool rooms and bain-maries reliable? How do we check them?

Thermostats do not always give a reliable measure of temperature - for example different areas in a cool room may not receive the same air flow as others resulting in temperature variations; thermostats in Bain-maries measure the temperature of the water, not the temperature of the food etc. An easy way to check temperatures in a coolroom or fridge is to place the probe thermometer in a cup of water and move the cup into different locations to check the temperature in various parts of the coolroom/fridge. The temperature of the food in bain-maries should be checked by placing the probe thermometer in each food - clean with warm soapy water and then sanitise the probe between measuring each type of food.

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What sort of thermometers are required - probe or infrared?

How soon should potentially hazardous food be refrigerated after it is cooked?

How do I know that the truck operator has not had potentially hazardous food out of temperature control for more than 2 hours?

Can food be refrozen?

What are the best methods to defrost foods?

Will freezing/boiling food destroy bacteria?

Can you supply me with information on Food Safety for Churches and Community Groups?

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