Keep hot food above 63° C (for example in a bain marie). This is outside the danger zone (5° C – 63° C). Bacteria grow best in warm temperatures, approximately 25° C – 40° C. Lukewarm food is dangerous as it is a perfect environment for bacteria to thrive. If cooked food is not stored above 63° C, it should be used up within two hours of cooking. Ensure the first batch of cooked food being hot held is served first. Where possible, do not mix batches. It is recommended that the first batch is used before adding a different batch.
Use a calibrated probe thermometer to check and monitor the temperature of food, as part of your food safety management system. You should record the temperature measured. Sanitise the probe thermometer using antibacterial/sterile wipes before and after use, to prevent cross contamination.
Hot Food: Greater than or equal to 63ºC
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