Temperature Monitoring for Food Businesses

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Why is temperature control important?

Harmful bacteria can be present in many foods handled in food premises. These bacteria can be destroyed (or reduced) by cooking or reheating foods. Growth of these bacteria can also be controlled by keeping food cold or hot.

Why do we need to monitor and record temperatures?

It is a legal requirement and an essential feature of any Food Safety Management System that food temperatures both hot and cold be monitored.

• Fridges/ chilled deliveries should be 5^oC or below
• Freezers/ frozen deliveries should be -18^oC or below
• Cook foods to 75^oC or above
• Keep food hot at 63^oC or above
• Reheat foods to 82^oC or above
• A digital probe thermometer will help you accurately monitor temperatures. It is also recommended that sterile wipes be provided for use with the thermometer.

What documents are available to use for recording temperatures?

Documents can be downloaded and used in your Food Business alternatively you may also wish to visit the Food Standards Scotland website where you can download a copy of the Cooksafe or Retailsafe food safety management system and associated temperature recording forms.

Related Content

Related Documents

• Delivery Monitoring Form (PDF, 9 KB)(opens new window)
• Temperature Monitoring Form (PDF, 9 KB)(opens new window)
• Temperature Monitoring Cooking and Cooling Form (PDF, 9 KB)(opens new window)
• Temperature Monitoring Form Reheat Serve form (PDF, 9 KB)(opens new window)
• Temperature Monitoring Hot Holding Form (PDF, 9 KB)(opens new window)
• Temperature Monitoring Batch Cooking Form (PDF, 9 KB)(opens new window)
• Daily Monitoring Form (PDF, 8 KB)(opens new window)
• Safe Cooking Reheating Procedures (PDF, 8 KB)(opens new window)
• Prob Thermometer Checking Record (PDF, 8 KB)(opens new window)

Related Links

• Food Standards Scotland (opens new window)