Reduce bacteria growth through correct storage temperatures
Temperature control and measurement is a key factor in product quality, hygiene and safety. Checking temperatures and recording them are essential to ensuring that a working HACCP system can be demonstrated.
Chilled Food StorageIt is important to ensure correct chilled temperatures are maintained when storing perishable foods. Bacteria growth increases dramatically as the temperature rises.
Domestic fridges should be kept at 5°C or below in their coldest chilled zone (usually at the bottom above the vegetable tray). Commercial chillers should store raw meats at not above 4°C and dairy product not above 5°C.
Cooked Hot Food StorageJust as importantly, hot cooked food is required to be kept at specific temperatures. The hotzone™ indicator monitors the temperature of commercial hot food cabinets revealing a warning symbol when the temperature falls below it's activation temperature of 63°C.
Chilled Food Association(http://www.chilledfood.org)