2.5 Temperature Control and Monitoring

Why Keeping Food at the Right Temperature Matters

Think of food temperature as the shield that keeps harmful bacteria away. When food gets too warm or too cold outside the "safe zones," bacteria multiply quickly, making the food unsafe to eat. By controlling temperature, you ensure every dish is safe, delicious, and up to GWF's high standards.

Key Temperature Guidelines

Key Temperature Rules to Remember

The Danger Zone
Bacteria thrive between 5°C–60°C. Keep food out of this range whenever possible.

Cold Foods
Always store cold foods at 5°C or lower.

Hot Foods
Keep hot foods at 60°C or higher to stop bacteria from growing.

Cooling Foods
Cool cooked food quickly:
From 60°C to 21°C  within 2 hours.
Then, from 21°C to 5°C  within 4 more hours.

Reheating Foods
Always reheat food to 74°C  within 2 hours to make it safe for serving.

Monitoring Practices

How to Monitor Temperatures

Use the Right Tools
Always use a calibrated thermometer to check food temperatures.
Regularly check and log the temperatures of cold storage, hot holding units, and cooked foods.

What to Do If Food Isn’t Safe
If cold food goes above 5°C or hot food drops below 60°C :
Fix the problem immediately.
Discard food that’s been in the danger zone too long (over 4 hours).

Guest-Facing Open Kitchen Considerations

Making Temperature Checks Visible to Guests

In an open kitchen, guests are watching, so:
Show your care: Monitor and adjust hot and cold holding equipment openly.
Keep thermometers clean and ready, showing your commitment to food safety.

Why It’s Important
Protect Guests: Safe food temperatures prevent foodborne illnesses.
Quality Control: Proper temperature keeps food fresh and tasty.
Reassure Guests: Openly managing food safety builds trust.

Remember: Temperature control is your kitchen’s secret weapon against bacteria. By staying vigilant, you protect guests, maintain GWF’s high standards, and show everyone the care behind every dish!