Name of business: Food Control Plan Diary 2017 Supplementary Records Hot-Hold Th those s uitable for small to medium food businesses limited s
Helpful Tips - Checking Food Temperatures Here are a few tips which may help with this important job Please also read the Checking Temperatures page of the template Food Control Plan Using the Probe Thermometer The probe thermometer measures the temperature on the top 15mm from the tip the rest of the probe has no temperature measuring sensitivity. A probe thermometer is not suited to measuring air temperatures it must be put into something like a liquid or food to give a representative reading. The probe will take a good 15 seconds to settle on the reading temperature. If the probe is at a significantly different temperature to the food being checked it will take longer to settle so avoid going quickly from hot food measurements told measurements and vice versa The probe thermometer can be a contaminant. Make sure it is cleaned and sanitised before and after each use, if inserting into food. On way to avoid contamination, when checking fridge temperatures is to measure the temperature of a non-food item such as a glass of water or a piece of gelatine that are kept in the fridge. Another good idea is to use a clean (washed) lemon. The lemon provides a good test item and its low ph means it doesn t grow harmful germs and it smells nice too. And you can remove the lemon from the fridge to make checking the temperature easier! If you damage your probe thermometer (such as dropping or standing on it, or leaving it in the dishwasher) chances are it will be broken but if it is still in one piece and you do a quick calibration which shows it is within tolerances then you may be in luck. Just a note that if you re checking boiling water DO NOT use an induction hob. The electromagnetic waves from the induction hob can at best give a really strange reading or at worst will damage the electronics.
Other Thermometers In-built Temperature Displays If you want to use the built-in thermometer of the fridge, display or walk-in chiller, remember that these are often incorrect as they are usually not calibrated and they are just measuring the temperature of the air coming from the heat exchanger unit. They do not accurately measure the overall air temperature of the fridge and certainly not the food temperature. However, if you find that the probe thermometer reading is close to that of the display reading (within 1 C) then you could use the chiller display. If this is the case ensure that the temperature is cross-checked at least once a week using the probe thermometer. If at any time the readings are inconsistent, go back to daily probe temperature readings. Using an Infra-Red Thermometer While these can cost a few hundred dollars to buy, cheap imports can be purchased for only 30-50 dollars Cheaper models can often be very inaccurate so always calibrate by checking against a recently calibrated probe thermometer Models that have the detector inset deep in the thermometer can give very bad readings as the energy in the barrel affects the detector. More accurate models have the detector close to the surface They are great for a quick scan and are particularly useful for hot hold food cabinets/displays. Infra-Red thermometers do have some significant drawbacks however: o They will give a false reading off reflective material such as tin foil and plastic wrapping o They have a wide angle beam so you need to measure close to the target food but not too close as you will pick up heat from the head of the gun (note that many thermometers include a laser this does not indicate the focal point of the measured object it just gives an indication of where the centre of the cone of measurement is) o Some food workers use a piece of dull black insulation tape to use on the target in the fridge (black masking tape is a good choice if you can get it) as matt black material measured at around 30-50cm will give the most accurate reading o Infra red will only measure surface temperatures. They cannot measure core temperatures as in the requirement for poultry you must use a probe thermometer for that job Calibrating an infra red thermometer can be difficult because of the reflective surfaces problem but a cross check of a food item in the fridge or hot hold which has been checked with a recently calibrated probe thermometer is a good additional practice
How to do 12 weekly calibrations Ice Water Fill a glass with ice cubes, then top off with cold water. Stir the water and let sit for 3 minutes. Stir again, then insert your thermometer into the glass, making sure not to touch the sides The temperature should read within +/- 1 o C of 0 C. If the thermometer exceeds this +/-1 o C tolerance DO NOT use it for further checks Have the faulty thermometer repaired or replace with a good quality new thermometer In the example the temperature measured was 0.2 o C which is within tolerance Boiling Water (Be Careful!) Boil a pan of clean (tap) water Once the water has reached a rolling boil, insert your thermometer, making sure not to touch the sides or bottom of the pot. (Tip: inserting the probe into the spout of a boiling kettle can be a bit easier) The temperature should read within +/- 1 o C of 100 C. [Note: The boiling point of water will vary with altitude If the thermometer exceeds this +/-1 o C tolerance DO NOT use it for further checks Have the faulty thermometer repaired or replace with a good quality new thermometer In the example the temperature measured was 99.2 o C which is within tolerance
Recording Temperatures The Food Act 2014 and Food Regulations 2015 require that you keep food safe. Potentially Hazardous Foods (High Risk Foods) must be kept at temperatures that deter growth of bugs Checking temperatures is therefore vital, but what is also required is that you record temperatures which will provide proof of your safe storage/display of High Risk Foods. This is your insurance policy! The template Food Control Plan has temperature recording sheets in the diary and also separate sheets for hot food recording. Cold foods need to be kept below 5 o C (avoid any damage of freezing fresh vegetables so keep temperature above 0 o C) Check temperatures at least daily (first thing in the morning is when the fridge/chiller should be coldest) Foods held outside of the fridge/chiller can be put back in the refrigerator if not outside for more than 2 hours and may be safe to eat for up to four hours Above four hours you MUST throw the food away If you find that the temperature in the afternoon or after a busy service is above 5 o C but below 9 o C Don t Panic but make sure that the temperature falls back down to below 5 o C Temperature above 9 o C then yes please PANIC NOW and get the food re-stored in a working chiller or if in doubt throw-out Hot foods need to be held at temperatures above 60 o C Check temperatures are OK at least every two hours and if food goes below 60 o C for more than 2 hours you MUST throw it away MOST IMPORTANT! The goal is to avoid the risk of your customers getting ill from eating readily perishable food held at unsafe temperatures. The way this is done is to ensure that all food handlers know what Potentially Hazardous (High Risk) Food is and what the safe storage and display time temperatures are for these foods. BE 100% SAFE AND SURE YOUR FOOD IS SAFE!
If using the data log sheets provided by FoodControlPlan/SafeFoodHandler here is a guide: Cold Data Log Sheet First take the temperature (and remember it) On the log sheet check the date you wish to record the temperature Select the time block (note time blocks are 2 hours either side of am to 6.00pm or think of it as early morning, mid-morning, midday, early afternoon, mid-afternoon, late afternoon, (accuracy of time is not critical) Put an X or a dot in the temperature square closest to the reading you took (ie round up or round down so 4.7 o C is 5 o C and 4.3 o C is 4 o C (again temperatures to one decimal are unnecessary as remember the calibration is only accurate to +/- 1 o C and the critical factor is that the food is at or BELOW 5 o C Hot Data Log Sheet First take the temperature (and remember it) On the log sheet check the date you wish to record the temperature Take temperature of food immediately it is put into hot hold (this will probably be straight from cooker). recorded should be first check time AFTER putting food out in example it s am as food cooked at 9.30am Then take temperature every 2 hours Put an X or a dot in the temperature square closest to the reading you took (ie round up or round down so 63.2 o C is 64 o C and 62.8 o C is 62 o C (again temperatures to one decimal are unnecessary as remember the calibration is only accurate to +/- 1 o C and the critical factor is that food is at or ABOVE 60 o C Chart Tips Put the chart in a clear sleeve and use a magnet to attach to side of the fridge/chiller/hot-hold cabinet If you want to be frugal and use one chart for a few appliances use a distinctly different coloured marker If you have problems then record what happened and how you corrected things in the space in the bottom right-hand corner of the chart Also remember to write a note in your diary too! You don t have to print in colour. Black and white charts are quite easy to read to. Over time your chart will look like a graph so you can tell at a glance how well your appliances are performing and you can get them fixed BEFORE they break-down!
Hot Hold Data: January 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Jan/16 2/Jan/16 1 1 1 1 1 1 1 3/Jan/16 4/Jan/16 5/Jan/16 6/Jan/16 7/Jan/16 8/Jan/16 9/Jan/16 1 1 1 1 1 1 10/Jan/16 11/Jan/16 12/Jan/16 13/Jan/16 1 1 1 1 1 1 17/Jan/16 18/Jan/16 19/Jan/16 20/Jan/16 1 1 1 1 1 1 1 1 1 24/Jan/16 25/Jan/16 26/Jan/16 27/Jan/16 28/Jan/16 29/Jan/16 30/Jan/16 1 31/Jan/16 1 1 1 1 1 14/Jan/16 15/Jan/16 16/Jan/16 21/Jan/16 22/Jan/16 23/Jan/16 1 1 1
Hot Hold Data: February 2017 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Feb/17 2/Feb/17 3/Feb/17 4/Feb/17 1 1 1 1 1 1 1 5/Feb/17 6/Feb/17 7/Feb/17 8/Feb/17 9/Feb/17 10/Feb/17 11/Feb/17 1 1 1 1 1 1 12/Feb/17 13/Feb/17 14/Feb/17 15/Feb/17 1 1 1 1 1 1 19/Feb/17 20/Feb/17 21/Feb/17 22/Feb/17 1 1 1 1 1 1 1 1 1 26/Feb/17 27/Feb/17 28/Feb/17 1 1 1 1 1 1 16/Feb/17 17/Feb/17 18/Feb/17 23/Feb/17 24/Feb/17 25/Feb/17 1 1 1
Hot Hold Data: March 2017 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Mar/17 2/Mar/17 3/Mar/17 4/Mar/17 1 1 1 1 1 1 1 5/Mar/17 6/Mar/17 7/Mar/17 8/Mar/17 9/Mar/17 10/Mar/17 11/Mar/17 1 1 1 1 1 1 12/Mar/17 13/Mar/17 14/Mar/17 15/Mar/17 1 1 1 1 1 1 19/Mar/17 20/Mar/17 21/Mar/17 22/Mar/17 1 1 1 1 1 1 1 1 1 26/Mar/17 27/Mar/17 28/Mar/17 29/Mar/17 30/Mar/17 31/Mar/17 1 1 1 1 1 1 16/Mar/17 17/Mar/17 18/Mar/17 23/Mar/17 24/Mar/17 25/Mar/17 1 1 1
Hot Hold Data: April 2017 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Apr/17 1 1 1 1 1 1 1 2/Apr/17 3/Apr/17 4/Apr/17 5/Apr/17 6/Apr/17 7/Apr/17 8/Apr/17 1 1 1 1 1 1 9/Apr/17 10/Apr/17 11/Apr/17 12/Apr/17 1 1 1 1 1 1 16/Apr/17 17/Apr/17 18/Apr/17 19/Apr/17 1 1 1 1 1 1 1 1 1 23/Apr/17 24/Apr/17 25/Apr/17 26/Apr/17 27/Apr/17 28/Apr/17 29/Apr/17 1 30/Apr/17 1 1 1 1 1 13/Apr/17 14/Apr/17 15/Apr/17 20/Apr/17 21/Apr/17 22/Apr/17 1 1 1
Hot Hold Data: May 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/May/16 2/May/16 3/May/16 4/May/16 5/May/16 6/May/16 7/May/16 1 1 1 1 1 1 1 8/May/16 9/May/16 10/May/16 11/May/16 12/May/16 13/May/16 14/May/16 1 1 1 1 1 1 15/May/16 16/May/16 17/May/16 18/May/16 1 1 1 1 1 1 22/May/16 23/May/16 24/May/16 25/May/16 1 1 1 1 1 1 1 1 1 29/May/16 30/May/16 31/May/16 1 1 1 1 1 1 19/May/16 20/May/16 21/May/16 26/May/16 27/May/16 28/May/16 1 1 1
Hot Hold Data: June 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Jun/16 2/Jun/16 3/Jun/16 4/Jun/16 1 1 1 1 1 1 1 5/Jun/16 6/Jun/16 7/Jun/16 8/Jun/16 9/Jun/16 10/Jun/16 11/Jun/16 1 1 1 1 1 1 12/Jun/16 13/Jun/16 14/Jun/16 15/Jun/16 1 1 1 1 1 1 19/Jun/16 20/Jun/16 21/Jun/16 22/Jun/16 1 1 1 1 1 1 1 1 1 26/Jun/16 27/Jun/16 28/Jun/16 29/Jun/16 30/Jun/16 1 1 1 1 1 1 16/Jun/16 17/Jun/16 18/Jun/16 23/Jun/16 24/Jun/16 25/Jun/16 1 1 1
Hot Hold Data: July 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Jul/16 2/Jul/16 1 1 1 1 1 1 1 3/Jul/16 4/Jul/16 5/Jul/16 6/Jul/16 7/Jul/16 8/Jul/16 9/Jul/16 1 1 1 1 1 1 10/Jul/16 11/Jul/16 12/Jul/16 13/Jul/16 1 1 1 1 1 1 17/Jul/16 18/Jul/16 19/Jul/16 20/Jul/16 1 1 1 1 1 1 1 1 1 24/Jul/16 25/Jul/16 26/Jul/16 27/Jul/16 28/Jul/16 29/Jul/16 30/Jul/16 1 31/Jul/16 1 1 1 1 1 14/Jul/16 15/Jul/16 16/Jul/16 21/Jul/16 22/Jul/16 23/Jul/16 1 1 1
Hot Hold Data: August 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Aug/16 2/Aug/16 3/Aug/16 4/Aug/16 5/Aug/16 6/Aug/16 1 1 1 1 1 1 1 7/Aug/16 8/Aug/16 9/Aug/16 10/Aug/16 11/Aug/16 12/Aug/16 13/Aug/16 1 1 1 1 1 1 14/Aug/16 15/Aug/16 16/Aug/16 17/Aug/16 1 1 1 1 1 1 21/Aug/16 22/Aug/16 23/Aug/16 24/Aug/16 1 1 1 1 1 1 1 1 1 28/Aug/16 29/Aug/16 30/Aug/16 31/Aug/16 1 1 1 1 1 1 18/Aug/16 19/Aug/16 20/Aug/16 25/Aug/16 26/Aug/16 27/Aug/16 1 1 1
Hot Hold Data: September 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Sep/16 2/Sep/16 3/Sep/16 1 1 1 1 1 1 1 4/Sep/16 5/Sep/16 6/Sep/16 7/Sep/16 8/Sep/16 9/Sep/16 10/Sep/16 1 1 1 1 1 1 11/Sep/16 12/Sep/16 13/Sep/16 14/Sep/16 1 1 1 1 1 1 18/Sep/16 19/Sep/16 20/Sep/16 21/Sep/16 1 1 1 1 1 1 1 1 1 25/Sep/16 26/Sep/16 27/Sep/16 28/Sep/16 29/Sep/16 30/Sep/16 1 1 1 1 1 1 15/Sep/16 16/Sep/16 17/Sep/16 22/Sep/16 23/Sep/16 24/Sep/16 1 1 1
Hot Hold Data: October 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Oct/16 1 1 1 1 1 1 1 2/Oct/16 3/Oct/16 4/Oct/16 5/Oct/16 6/Oct/16 7/Oct/16 8/Oct/16 1 1 1 1 1 1 9/Oct/16 10/Oct/16 11/Oct/16 12/Oct/16 1 1 1 1 1 1 16/Oct/16 17/Oct/16 18/Oct/16 19/Oct/16 1 1 1 1 1 1 1 1 1 23/Oct/16 24/Oct/16 25/Oct/16 26/Oct/16 27/Oct/16 28/Oct/16 29/Oct/16 1 30/Oct/16 1 1 31/Oct/16 1 1 1 13/Oct/16 14/Oct/16 15/Oct/16 20/Oct/16 21/Oct/16 22/Oct/16 1 1 1
Hot Hold Data: November 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Nov/16 2/Nov/16 3/Nov/16 4/Nov/16 5/Nov/16 1 1 1 1 1 1 1 6/Nov/16 7/Nov/16 8/Nov/16 9/Nov/16 10/Nov/16 11/Nov/16 12/Nov/16 1 1 1 1 1 1 13/Nov/16 14/Nov/16 15/Nov/16 16/Nov/16 1 1 1 1 1 1 20/Nov/16 21/Nov/16 22/Nov/16 23/Nov/16 1 1 1 1 1 1 1 1 1 27/Nov/16 28/Nov/16 29/Nov/16 30/Nov/16 1 1 1 1 1 1 17/Nov/16 18/Nov/16 19/Nov/16 24/Nov/16 25/Nov/16 26/Nov/16 1 1 1
Hot Hold Data: December 2016 Week 1: /Temp Week 2: /Temp Week 3: /Temp Week 4: /Temp Week 5: /Temp Week 5: /Temp 1/Dec/16 2/Dec/16 3/Dec/16 1 1 1 1 1 1 1 4/Dec/16 5/Dec/16 6/Dec/16 7/Dec/16 8/Dec/16 9/Dec/16 10/Dec/16 1 1 1 1 1 1 11/Dec/16 12/Dec/16 13/Dec/16 14/Dec/16 1 1 1 1 1 1 18/Dec/16 19/Dec/16 20/Dec/16 21/Dec/16 1 1 1 1 1 1 1 1 1 25/Dec/16 26/Dec/16 27/Dec/16 28/Dec/16 29/Dec/16 30/Dec/16 31/Dec/16 1 1 1 1 1 1 15/Dec/16 16/Dec/16 17/Dec/16 22/Dec/16 23/Dec/16 24/Dec/16 1 1 1