Temperature Control

Good temperature control of foods is fundamental to the safe operation of many food businesses.

The Food Safety (Temperature Control) Regulations 1995 apply to all types of food business - If you are a caterer or retailer, or if you manufacture products, you will need to follow this advice. This is true whether the food is sold publicly or privately, for profit or for fund raising. However, the Regulations do not apply to food cooked at home for personal consumption.

What foods need temperature controls?

The Regulations apply the requirement for temperature control to all types of food which, without temperature control, might support the growth of harmful (pathogenic) bacteria or the formation of poisons (toxins).

The general requirement

In addition to setting specific chill and hot holding temperatures for certain foods, the Regulations also require that no person shall keep any foods likely to support the growth of harmful bacteria or the formation of toxins at temperatures which would result in a risk to health. In most circumstances maintaining food temperatures for relevant food at 8°C or below or at 63°C or above, will satisfy this requirement.

Temperature monitoring

The temperature controls demanded by these Regulations will often correspond to important control points of the ‘Hazard Analysis’ required by Regulation 4(3) of the Food Safety (General Food Hygiene) Regulations 1995.

Bracknell Council has produced template temperature monitoring forms (PDF 97kb) to assist you to monitor temperatures.

Probe thermometer

Probe thermometers are very useful to assist you to maintain safe temperatures and monitor the temperatures of foods, they are available from most catering suppliers and cash & carry’s.

Further Information

The Food Standards Agency’s website for caterers gives further information on temperature control.

The Food Standards Agency publishes a range of booklets and other materials, which can be ordered free of charge from Food Standards Agency Publications - call 0845 606 0667 or fax 020 8867 3225.