Food temperature control
- All hot food must be kept above 60°C. All cold food must be kept below 5°C.
- All frozen food must be kept below (minus) -18°C i.e.: hard frozen.
- Chilled food intended to be served hot must be rapidly reheated to 750 C or above.
- All takeaway food prepared at the food stall must be sold immediately unless there is a suitable food warmer or display cabinet in which to keep the food either hot or cold.
- Refrigeration facilities must be large enough to hold Potentially Hazardous Foods at 50C or below at all times. This may require the use of portable cool rooms.
- Provide a thermometer that is able to measure the core temperature of food.