This page is designed to be bookmarked or printed for quick reference during inspections and daily operations.
Safe temperature zones
| Zone | Temperature | Notes |
|---|---|---|
| Fridge (safe) | 0–5°C | Legal maximum is 8°C. Aim for 1–4°C for food safety and quality. |
| Freezer | -18°C or below | -22°C recommended for long-term frozen storage. |
| Danger zone | 5–63°C | Bacteria multiply rapidly. Food should spend minimal time in this range. |
| Hot holding | 63°C or above | If food drops below 63°C, reheat to 75°C within 2 hours. |
| Cooking (core temperature) | 75°C for 30 seconds | Poultry, pork, minced meat, rolled joints. Other meats: 70°C for 2 minutes. |
| Reheating | 75°C (once only) | Never reheat food more than once. Reheat rice only once. |
| Cooling | 60°C → 20°C in 2 hrs, then → 8°C in 4 hrs | Total 6 hours from 60°C to 8°C. Use blast chiller if possible. |
Probe calibration tolerances
| Method | Expected temperature | Tolerance |
|---|---|---|
| Ice water (crushed ice + water) | 0°C | ±1°C |
| Boiling water | 100°C (reduce by 1°C per 300m altitude) | ±1°C |
Calibrate weekly using the Food probe calibration check in Spotless Score. If a probe is outside tolerance, replace it and log the replacement.
Recommended check frequencies
| Frequency | When | Example checks |
|---|---|---|
twice_daily | Opening + closing | Fridge/freezer temps, handwash stations, kitchen visual, cooking temps |
daily | Once per day | Full temp log, stock rotation, allergen check, staff sickness log |
twice_weekly | Two times per week | — |
weekly | Once per week | Deep clean, probe calibration, pest control, equipment check |
twice_monthly | Two times per month | — |
monthly | Once per month | Full self-audit, HACCP review, training records, cleaning schedule review |
quarterly | Every 3 months | Supplier approval review, management review meeting, food safety refresher |
FHRS rating quick reference
| Rating | Meaning | Inspection frequency |
|---|---|---|
| 5 — Very Good | Excellent hygiene standards | Every 2 years or longer |
| 4 — Good | Good standards, minor improvements | Every 2 years |
| 3 — Generally Satisfactory | Some non-compliance | Every 12–18 months |
| 2 — Improvement Necessary | Significant non-compliance | Every 6 months |
| 1 — Major Improvement Necessary | Serious non-compliance | Every 6 months |
| 0 — Urgent Improvement Necessary | Critical non-compliance | Every 6 months |