Transcription of 4. HOUSE RULES TEMPERATURE CONTROL
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4. HOUSE RULES TEMPERATURE CONTROL
4. HOUSE RULESTEMPERATURE CONTROLThe HOUSE RULES Section contains 9 sub-sections each of which covers a particular subjectof food safety HOUSE Rule sub-section begins with guidance and then provides advice on how to writeyour own HOUSE template is then provided for use when writing the HOUSE HOUSE RULES should reflect your current safe working practices on the 9 food safetysubject areas covered in this YOU NEED TO DO Read the guidance provided at the beginning of this sub-section Draw up your own HOUSE RULES describing how you intend to manage TEMPERATURE controlin your business
temperature of 82°C, which will ensure that food has been reheated to a safe and, in some cases, legally required temperature. Using a suitable time/temperature ... However, this does not mean that every item of food which is being held cold, cooked, reheated or hot held needs to be monitored using a probe
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