The importance of temperature control in the food industry cannot be overstated. When it comes to food, there is a clear link between the way we handle it and the way it affects us.

Why Temperature Matters for Health

The way that we control the temperature of food and the way that we store it has an impact on our health and the health of our families. Bacteria that cause food poisoning multiply quickly in the “danger zone” between about 8°C and 63°C, so it is vital to take every possible step to keep food safe while still keeping costs down.

Keeping Food at a Consistent Temperature

The most important thing about temperature management in the food industry is keeping food at a safe, consistent temperature from the moment it is produced to the moment it is served. In England, chilled food must by law be kept at 8°C or below, and fridges are usually set between 0°C and 5°C, while hot food that is being kept warm should be held at 63°C or above. If food is left out at room temperature, it will deteriorate quickly and bacteria can grow to harmful levels. This is why it is so important to have the right precautions in place, including temperature monitoring and records, to make sure food stays safe and good quality.

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