Temperature Measurement and Recording Procedures (20 min)

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6 thoughts on “Temperature Measurement and Recording Procedures (20 min)”

  1. Hello i’m making burger patties. I will get them frozen, temp should be >=-12c, i will then thaw them in a fridge between <=+5c – 11c. When cooking, they should be up to 74c at least. If i then store them after cooking, it should remain at 60c.

    The tomatoe and lettuce should be between <<=+5c – 11c.

    The already baked rolls should be held at room temp at 20c-22c.

    Did i get that right?

    • Hi Darren,

      You are correct regarding the freezing, cooking and thawing of the patties.

      If the patties are going to be consumed immediately after cooking it is not necessary to keep them at 60 degrees, but if it is going to be a couple of hours before they are going to be sold, it is best to keep them at 60 degrees or higher.

      You can also cook the patties, cool it down as soon as possible and then chill it for later reheating. Food can only be reheated once and remember not to use the fridge to cool down hot food. Rather let it cool down at room temperature (no longer than 2 hours and during hot summer days keep it even shorter) or use an ice water bath (put food in container and then the container in ice water). Once the food reach room temperature (+-20 degrees) you can then put it in the fridge for chilling.

      In relation to temperature control, fresh fruits, vegetables and breads are not considered high-risk foods. Chilling will however preserve the quality and shelf-life of your fruits and vegetables.

      The best storage practice for bread (rolls) are at room temperature or put in the freezer (not the fridge). Bread should not be put in the refridgerator for chilling. It is one of a few food products where the refrigerator actually reduces the shelf-life.

      ASC Consultants

  2. hi,

    I am making baby food. If I am making a fruit puree must that also be heated to 74 degrees prior to cooling?


    • Good day Merel,

      Please note you are making food for a high-risk segment of the population. High-risk groups include young children, the elderly, pregnant women and immunocompromised individuals.

      There are additional legal requirements related to baby food. Do you make baby food for babies less than six months old?

      Kind regards,

      ASC Support


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