Temperature Control in Food Preperation

Why is Temperature Control Important?

Poor or inadequate temperature control of food is the main cause of food poisoning. The bacteria that cause food poisoning need warmth to multiply, and so the correct use of temperature control can prevent food poisoning by providing an environment where bacteria is either dramatically reduced or the bacteria destroyed.

The Temperature Danger Zone?

Between 8°C and 63°C bacteria can multiply rapidly, and in optimum temperature conditions (37°C) they can double in number every 10 – 20 minutes. If bacteria multiply rapidly in food this can result in food poisoning. This does not always affect the taste, smell or appearance of the food itself. It is recommended that frozen food is stored below -18°C so that bacteria are prevented from growing.

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Using a digital Probe.

The temperature control of food can be easily accomplished by the correct use of a digital temperature probe. These probes are used widely in food preparation to minimise the risks of food poisoning.

Cooking and Reheating

A digital probe is used during the cooking process to check if the food has been thoroughly cooked or reheated. The food is safe if it has reached a high enough temperature for a long enough period of time. To correctly check the temperature of food, use a clean probe and insert it so that the tip is in the centre of the food, or the thickest part.

Hot Holding

A probe can be used to ensure that food is kept at a hot enough temperature prior to serving. It is a legal requirement that hot food must be kept at a temperature of over 63°C. To check that the food in hot-holding is above this use a clean probe inserted so that the tip is in the centre of the food or the thickest part.

Storing and Displaying Chilled Food

It is a legal requirement in England, Wales and Northern Ireland that certain chilled food must be kept below 8°C. In Scotland the regulations do not set a specific temperature. To check that food is being kept at a low enough temperature insert a clean probe so that the tip is in the centre of the food or the thickest part.

Chilling Down Hot Food

Hot food that is to be stored for later use needs to be chilled rapidly and then stored at a temperature as specified above for chilled food. To check the best method for doing this, use a clean probe to test the temperature at regular intervals to see how quickly it is dropping, Repeat this for other methods of rapid cooling and compare to find the best method.

Good Hygiene for Caterers

Personal Hygiene

The single most effective and the most important part of contolling cross-contamination and the spread of germs, bacteria and viruses is to ALWAYS wash your hands before handling any food. The standard guidelines for effective hand washing can be found here. We also supply a range of products and solutions to meet the needs of most catering establishments.



It is important that those working with food always wear clean work clothes, and preferably change into these just before starting work. The work clothes preferably should not be worn outside the food preperation areas if possible. Clothes worn outside can carry in dirt and bacteria increasing the risk of cross-contamination. At Adcocks we offer a range of catering wear suitable for most extablishments. Work Clothes should be long sleeved, light coloured (to easily show up dirt) and have no external pockets. This helps prevent skin coming into contact with food and fluff, fibres, etc. from inside the pockets transferring to the food itself.



In order to keep work clothes clean and to prevent cross-contamination through spills, you should always wear an apron over your clothes which can be easily removed between jobs. Preferably wear disposable aprons which can be simply thrown away and replaced with a new one at each job or work station.

You should always tie back longer hair, and everyone should wear a hat or hairnet to prevent loose hair from dropping into food. In some instances it may even be necessary for those with beards to cover these with a Beard Mask

Jewellery and watches should be removed when handling food, as in addition to the danger of them becoming loose and falling into the food, they can also carry dirt and bacteria which can be transferred.

Finally you should avoid touching your face, mouth and nose, eating, drinking or chewing gum when preparing food to minimise the spread of germs, bactria and viruses.

Employers are required to ensure that staff are fully trained to comply with the above measures, and in the case of failing, re-training may need to be undertaken. It would be helpful for employers to provide an area in which food handlers can change when they arrive at work, and before leaving for home. Spare aprons, hairnets, hats and coveralls should be kept on the premises for visitors that have access to food preparation areas.

6 Steps to Effective Hand Washing

October the 15th this year is Global Handwashing Day

Although people around the world wash their hands with water, very few wash their hands with soap at the critical occasions. More handwashing with soap means lower rates of infectious disease: Clean Hands Save Lives!

In light of this, here is the standard 6-step guide to effective handwashing.

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1) Wet hands and apply soap. Rub palm-to-palm until you work up a rich lather.

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2) Run Each palm thouroughly over the backs of the other hand

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3) Rub thouroughly between the fingers of each hand

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4) Rub your hands with the fingers together

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5) Rub around each of your thumbs

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6) Rub your fingertips in circles on each palm. Then rinse thouroughly and dry

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At adcocks we have a range of soaps and dispensers, including antibacterial soap, Hyfoam foaming soap and tablet soap