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1. Keep your hands clean
‫نظيفتان‬ ‫بيديك‬ ‫احتفظ‬
Keep your hands clean
‫نظيفتان‬ ‫بيديك‬ ‫احتفظ‬
kitchen kitchen

2. Keeping food at safe temperatures
Stage of food handling When to check temperature Recommended safe temperatures
DELIVERY Every time perishable food is delivere
d.
0ºC to 5ºC is ideal for refrigerated food.
-22ºC to -18ºC is ideal for frozen food.
STORAGE
Refrigerator or cold store
Daily, at least. 0ºC to 5ºC
Refrigerated storage counter or
display
Daily, at least. 0ºC to 5ºC is ideal
Deep freezer Daily, at least. -18ºC or below
THAWING
Frozen meat and poultry
Whenever food is thawed. 0ºC to 5ºC
COOKING
e.g. joints of meat and poultry
Whenever food is cooked. Minimum core temperature of 70ºC for 2 minu
tes
COOLING Whenever food is cooled. 10ºC or cooler (ideally 5ºC or cooler), ideally w
ithin 90 minutes.
RE-HEATING Whenever food is re-heated Minimum core temperature of 70ºC for 2 minu
tes
The chart above gives temperatures that are generally accepted as good practice together with the recommended period of tim
e involved where appropriate. Keeping food at these temperatures plays a major part in ensuring that food is safe to eat.
ADC
HSE Department