Conduct Temperature Checks

How to…

What you need to know

•

We must conduct temperature checks to ensure our products are safe to sell and will not cause customers to be ill

•

We must calibrate the probe at least once a month

•

The probe must be sanitised before using it and when using it in different areas

•

We conduct temperature checks once every shift

•

We temperature check all fridges, freezers, ovens, and hot food counters in the front of house and back of house areas

•

We temperature check deliveries as soon as they arrive

•

Deliveries must be stored correctly within 30 minutes

•

All temperatures must be recorded in the correct temperature log sheets

•

If chilled products go above 5°C and frozen above -18°C, you must move the product and recheck

the temperature an hour later

•

If chilled products go above 8°C and frozen above -15°C, they must be discarded

How we do it… Stage 1 – Calibrate

Team Members

March 2009

Gen5

-15°C (-18°C RoI)

Delivery

8°C or less (5°C ROI)

Frozen

Chilled

-18°C to -23°C

Storage

1°C to 5°C

Switch on temperature
probe and take room
temperature reading

Place the probe in a cup
of ice water and allow
temperature to settle

Follow calibrate
guidelines in your
probe instruction book

Please see overleaf for stage 2: Take temperatures

Conduct Temperature Checks

How we do it… Taking Temperatures

How to…

Team Members

March 2009

Gen5

Deliveries:

•

Open the box

insert probe

between products.

•

Let temperature

reading settle.

•

Chilled must be

1°C to 5°C

•

Frozen must be -

15°C to - 23°C

Record every delivery

Chiller:

•

Place probe into

the jelly kept in

the fridge.

•

Let temperature

reading settle.

•

Must be

1°C to 5°C

•

Dairy Decks

1°C to 8°C

Record every shift

Freezer:

•

Push probe

through the

bottom of a

paper cup.

•

Place the cup

inside the freezer

and close the

door leaving the

temperature

reading screen

outside. Let

temperature

reading settle.

Must be

-18°C to -23°C

Record every shift

Oven:

•

Insert probe into

a just cooked

product

Let temperature

reading settle

•

Must be

above 75°C

(82°C Scotland)

Record every batch

Hot Cabinets:

•

Insert probe into

a just cooked

product

Let temperature

reading settle

•

Must be

above 63°C

•

Record every

2 hours

Record every shift

Sanitsie probe

Record temperature in
the relevant section of your
Shift Standards Planner.

If temperatures on a delivery do not fall
within the above guidelines you must reject
the delivery, get the driver to sign, inform
your line manager who will contact the
supplier for a refund

Waste any products that do not fall within
the correct temperatures or follow 4 hour
rule where appropriate

Conduct Temperature Checks

How to…

You are responsible for…

• Carrying out temperature checks to the

standard listed on this sheet

• Sanitising the probe between every

temperature you take

• Recording accurately the temperatures

taken & calibration, the date and time

and which equipment you have checked.

Remember to log any corrective action

you take

• Wasting and recording accurately any

products not meeting the required

temperatures following guidelines

listed in this sheet

• Informing your manager of any deliveries

that are not within the correct temperature

range before the delivery driver leaves
Informing your manager if any of the

equipment is not working properly including

temperature probes, fridges and freezers

• Calibrating the probe following the above

process or where no ice is available,

calibrating by gold pod.

Your challenge….

• Conduct all temperature checks correctly

on your next 3 shifts

(get your manager to sign off)

• Calibrate all temperature monitoring

equipment in your unit

(get your manager to observe)

Team Members

March 2009

Gen5