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Temperature Control

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It is important to store food at the correct temperatures. Refrigerators and chillers should be set at 4°C and freezers at -18°C. Note: Refrigeration does not destroy germs and food still goes off in the refrigerator.

Refrigeration tips

• Place perishable food in the refrigerator immediately after delivery.
• Left-over food must be refrigerated as soon as possible.
• Store raw meat (including poultry) in a separate refrigerator, otherwise store at the bottom of the refrigerator so it cannot drip or spill onto other food.
• Stacked food must be covered at all times.
• Do not cover food with tea towels.
• Rotate your stock regularly.
• Do not overload the refrigerator. The air inside must be able to circulate.
• Keep the refrigerator clean and defrost it regularly.

Storage time and temperature for perishable food

Food should not be left out at room temperature for more than two hours including preparation time.  Follow the storage instructions on food.

• Cooked meat should be stored at 4°C for two to three days only.
• Precooked eggs and fish should be kept at 4ºC for no more than one day.
• Precooked rice should be kept at 4°C for one to two days.

Reheating and cooling

Precooked and leftover food needs to be reheated to a minimum of 83°C. Once reheated, cool food at room temperature for no more than one hour. Use shallow containers and stir contents to help cooling then place in the refrigerator. Do not store reheated food for more than one day.