When food temperature is between 6-8°C, you need to monitor it hourly to ensure it doesn't exceed 8°C. This is because 8°C is the critical limit - if food goes above this temperature, you'll need to take immediate corrective action.
Common misunderstanding: As long as the fridge is set to the correct temperature, food inside will remain safe without frequent checks.
While setting the fridge to the correct temperature is crucial, it does not guarantee that the food inside will maintain the same temperature. Variations can occur due to factors like frequent opening of the fridge or overloading it, which can cause the internal temperature to rise. Hourly checks are essential to ensure the safety of the food.
If the temperature continues to rise and goes above 8°C, you'll need to transfer the food to another refrigeration unit. If you don't have access to another unit, you must use the food within 4 hours of it being exposed to temperatures above 8°C. Any food that's been above 8°C for longer than 4 hours must be thrown away.
Common misunderstanding: If the food temperature rises above 8°C but the food still feels cold, it is safe to keep it for longer than 4 hours.
Feeling cold to the touch does not mean the food is safe. Bacteria can grow rapidly at temperatures above 8°C, even if the food feels cold. It is critical to adhere to the 4-hour rule to prevent food-borne illnesses.
Yes, it's crucial to document all temperature checks and actions taken in Pilla. Add detailed comments about the temperature readings and any corrective measures you've implemented as comments on your fridge temperature checks. This documentation creates an important audit trail that may need to be shown to health inspectors in the future.
Common misunderstanding: Electronic documentation isn't necessary as long as manual logs are kept.
While manual logs are better than no records, electronic documentation offers superior advantages such as ease of access, reduced risk of data loss, and the ability to quickly share information with health inspectors. Systems like Pilla also provide automated reminders and alerts, ensuring compliance and consistent monitoring.
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Fridge temperatures should be checked and recorded twice per day or once per shift. Regular checking helps identify any issues early, preventing potential food safety problems.
Food that has been above 8°C must be discarded after 4 hours. This rule is strictly applicable only once and cannot be applied multiple times for periods under 4 hours each.
If you discover that the fridge temperature is above 8°C, you should immediately take the following steps: (1) Check the actual food temperature using a clean, sanitised probe thermometer.
Raw meat should always be stored on the lowest shelf of the fridge to prevent drips from contaminating other foods.
Yes, it is necessary to record all fridge temperatures, even when they are within the normal range.
Yes, you can use cling film to cover food in the display fridge as long as it is food-grade wrapping. Ensure that your display fridge also has proper sneeze guards or screening to protect the food.
Batch-cooked food should be consumed within three days, including the day it was prepared. For instance, if the food is cooked on Tuesday, it should be used by the end of Thursday.
Ideally, fresh fish should be stored in a separate fridge set at a temperature below 3°C to meet its specific cooling requirements.
Fridge seals should be inspected weekly to check their condition and cleanliness. This regular maintenance helps keep the fridge working efficiently.
If the duration of the fridge outage overnight is unknown and you cannot verify that the food temperature has remained below 8°C using a probe thermometer, it is safer to discard all the food and record it as waste. However, if the temperature checks confirm the food is below 8°C, you can safely transfer it to another working fridge. This approach prevents unnecessary waste while ensuring compliance with food safety standards.
No, you should not put hot food directly into the fridge. Doing so can raise the temperature inside the fridge, potentially affecting other stored foods and causing temperature fluctuations.
Ensure there is adequate space around all sides of items in your fridge, particularly at the back and sides of the unit, to allow cold air to flow freely.
If you don't have access to an alternative refrigeration unit during a breakdown, you must use the affected food within 4 hours if the temperature rises above 8°C.
If the fridge seal is damaged, it's important to address the issue immediately as it can lead to warm air entering the fridge and cause temperature fluctuations.