What is the maximum temperature we should hold cold foods at?

As you may have noticed, if you read our articles we like to do a bit of myth-busting in our blogs here at the Food Hygiene Company, and so we thought we’d do a piece on food temperature guidelines for those who are unaware of the correct temperature certain foods should be stored at. The rules on what is and isn’t considered a safe temperature for the storage of food are really quite straightforward and should be easy enough to follow. You need to be aware of three important areas to make sure you are staying within the law when it comes to keeping food at the right temperature.

The 3 Areas

1. The temperature must be appropriate
2. The temperature must be consistent
3. The temperature is not the only factor in safety – time and location are also important

What Is The Right Temperature For Food Safety?

It is probably easier to look at when temperature is wrong before we look at when it is right. As a rule of thumb, you can consider a range of temperatures as being what is known as the danger zone. The danger zone is generally considered to be between 5 centigrade and 63 centigrade. This is the temperature range in which bacteria will find the most appropriate conditions to multiply and that is what we are trying to avoid. Below 5c the multiplication of bacteria will start to slow down (but not stop) and the food will stay fresh for longer. Spoilage will be slower in a fridge because the bacteria that cause spoilage are also affected. Remember though, slowed does not mean stopped. We pretty sure we have all had the experience of finding something like a furry, long forgotten, lemon at the back of the fridge which proves the bacteria still multiply.

When you need to keep cooked food hot, perhaps for a buffet, this is known as hot holding. The safe minimum temperature of 63c comes into play here because at this point bacteria starts to be affected adversely and multiplication slows. Hot holding is not cooking though (cooking food requires a whole different set of temperature rules) and it is not a long term solution.

Frozen food should be -18c or below. At very low temperatures bacteria will become dormant and remain that way as long as the temperature is low enough. This is why you should ensure food that is cooked with the intention of cold storage in either a fridge or freezer is cooled and stored as fast as possible. Once the cooling starts, the food enters the danger zone and bacteria begin to multiply rapidly. The faster you slow down multiplication or make the bacteria dormant, the fewer bacteria there will be. Dormant is not dead so defrosting to consumption should be as fast as possible but, and this is very important, you should always make sure food is defrosted properly so that the cooking process can happen. A good example of this is that thousands of people every year become sick from eating undercooked chicken and turkey where the bird has not been defrosted properly and some of the flesh does not reach full cooking temperature.

If you are working in or around a food environment, it’s absolutely crucial that you are equipped with the right food hygiene training and knowledge so that you are aware of potential risks and therefore take the necessary precaution for healthy and safe food. There are basic levels of food hygiene training which is usually level 1, then level 2 and 3 which are for those who work with food more regularly.

Why Is Consistency Important?

So, your fridge is between 0c and 4c, your freezer is -18c and your buffet is out and hot holding at just over 63c, which means your job is done, right? Sorry, no. You need to monitor the temperature regularly to ensure that everything remains where it should be. As soon as the temperature heads in the wrong direction you have an issue. If frozen food starts to defrost it should be discarded and not re-frozen. If your hot food drops below 63c for any period of time it is not safe to eat and if your fridge drops below 0 your food will start to freeze, or it goes above 5 bacteria will start to multiply.

You should have a regular schedule to check that all your equipment is working correctly and a probe to ensure hot food is holding above 63c. Never take chances with food safety because you could literally be gambling with the lives of your diners.

Why Do Time And Location Matter?

To multiply, bacteria need 3 things – a source of food, warmth and time. The more time your food is in the danger zone, the more likely it is to become a hazard. Location could also be a factor in how fast bacterial multiply. So, a buffet left out in a hot room is going to develop bacteria faster than one stored in cold room. Some common sense is required but the 2 hour rule should always be applied to food that is out on a buffet.

Open fronted chillers are actually allowed to be slightly warmer than 5c with 8c being acceptable for things such as deli counters or some supermarket displays. While 8c is acceptable you will notice that all the food in these chillers is either very low risk (such as bottled or vacuum-packed items), short date (i.e. freshly made to be eaten quickly) or rotated frequently. Location can also be a factor here because the open front means the display can be subject to variable heat sources.

Another time consideration is the ‘use by’ date applied to some food, under no circumstances should you use or sell any item that is past its use by date. It is illegal and dangerous to do so because the chilled storage has been taken into account when the date was applied. This is not to be confused with best before dates (see our blog specifically about this subject) which are more about how the product will taste than any potential hazard.

Food Safety Tips

Temperature control and food safety go hand in hand. Stay within safe temperatures, store effectively and make sure your food is consumed in time and you will have the basis of a good temperature control for food safety regime. If you’re unsure as to what the different dates mean on labels and packaging, we’ve got you covered. Take a look at what the dates on food actually mean article to learn more!

Plan a “bacteria-free buffet” with these easy tips for food safety when entertaining. Bon appétit!

Entertaining is one of the mainstays of the holiday season — and helps commemorate milestone events throughout the year, too. With proper preparation, you can be creative and tempt your party guests with an array of fun platters while still keeping food safety in mind!

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Size Matters

If you’re planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet serving portions small.

• Prepare a number of small platters and dishes ahead of time, and replace the serving dishes with the fresh ones throughout the party.
• Store cold back-up dishes in the refrigerator and keep hot dishes in the oven set at 200 °F to 250 °F prior to serving. This way, your late arriving guests can safely enjoy the same appetizing arrangements as the early arrivals.

Take Temperatures

Hot foods should be kept at an internal temperature of 140 °F or warmer.

• Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers, and warming trays.
• Be aware that some warmers only hold food at 110 °F to 120 °F, so check the product label to make sure your warmer has the capability to hold foods at 140 °F or warmer. This is the temperature that’s required to keep bacteria at bay!
• Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165 °F before serving.

Chill Out

Cold foods should be kept at 40 °F or colder.

• Keep cold foods refrigerated until serving time.
• If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.

Keep It Fresh

Don’t add new food to an already filled serving dish.

• Instead, replace nearly empty serving dishes with freshly filled ones.
• Be aware that during the party, bacteria from people’s hands can contaminate the food. Plus, bacteria can multiply at room temperature.

Watch the Clock

Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you’re keeping it hot or cold.

• If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.
• Watch the clock with leftovers, too! Whether you’re sending “doggie bags” home with guests or are saving them for yourself, leftovers should be refrigerated as soon as guests arrive home and/or within 2 hours!

Adapt “Old Family Recipes” Safely

Some of your favorite traditional recipes may call for raw or lightly cooked eggs. These may include homemade Caesar salad dressing, ice cream, custards, rice pudding, chocolate mousse, eggnog, and some sauces. 

However, some raw eggs can contain harmful bacteria. These can be particularly dangerous when consumed by those at higher risk for foodborne illness – such as pregnant women, young children, older adults, and those who may have a weakened immune system because of organ transplants or diseases like diabetes, cancer, or HIV/AIDS.

Help keep your party guests safe by adapting your favorite egg containing recipes (or substituting prepared products for some items). Here’s how:

• Add the eggs to the amount of liquid called for in the recipe, then heat the mixture until it reaches 160 °F on a food thermometer.

  OR

• Use store-bought products of the foods listed above, which are often already cooked or pasteurized. (Check the label to be sure.)

  OR

• Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled “pasteurized.” Here are several types consumers can buy:
  • Fresh, pasteurized eggs in the shell (found in the refrigerator section).
  • Liquid, pasteurized egg products (found in the refrigerator section).
  • Frozen, pasteurized egg products (found in the frozen food section).
  • Powdered egg whites (found in the baking section).

Safe Food Handling: Four Simple Steps

CLEAN

Wash hands and surfaces often

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
• Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
• With canned goods, remember to clean lids before opening.

SEPARATE

Separate raw meats from other foods

• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.
• Don’t reuse marinades used on raw foods unless you bring them to a boil first.

COOK

Cook to the right temperature

• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
• Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.
• When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
• Bring sauces, soups and gravy to a boil when reheating.

CHILL

Refrigerate foods promptly

• Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
• Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Always marinate food in the refrigerator.
• Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.