Reopening your food business after the COVID-19 lockdown
Temperature control
Ensure that all of your refrigerators and freezers are working correctly, refrigerators must be able to keep high risk food at less than 8°C, the optimum operating temperature is around 3°C to 5°C and freezers should operate at about -18°C or colder. It's good practice to monitor the temperature of your equipment twice a day and to record the results.
When food is cooked and is to be kept hot until service, it must be maintained above 63°C until served. If it's cooked for delivery to a person’s home, it should also be delivered to the customer at a temperature above 63°C. It's good practice to use insulated containers/bags for deliveries.
Page last updated: 05 May 2022
