Controlling temperatures in food premises – Watch the Videos
Plan:
- How you monitor the temperatures of foods and their storage facilities
- What is done if there are problems in managing the temperatures
- Where you measure the temperatures from
- How often the temperatures are measured
- How often the measurement results are recorded
- What is done if the statutory temperature range cannot be maintained
Ensure the temperatures at least in the following work stages:
- When you receive foods
- When you handle meat or fish
- In cold storage and warehousing
- When heating food
- In cooling (after preparing both hot foods and, for example, minced meat)
- Keeping food available to customers
If you transport foods yourself, plan:
- How you ensure the safety of the foods during transport
- What transport vehicles are used
- How the foods are packed for transport
- How long the transports last
- How the temperatures are controlled during transport
- What is done in problem situations
Use a suitable thermometer that has been checked for proper function:
- Consider how and in which situations the temperature is measured
- Ensure that the measuring range of the meter is appropriate for the object to be measured
- Define the necessary alarm limits
- Remember to check the profer function of the thermometer
- Follow correct measurement methods
- Ensure that the meter is cleaned regularly