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 Once you have completed all your HOUSE RULES , remember to update your Action PlanThink about the TEMPERATURE CONTROL practices that you already have in place. It is possiblethat you will simply have to write these down to produce your TEMPERATURE CONTROL TEMPERATURE CONTROL HOUSE RULES ARE AN ESSENTIAL COMPONENT OFYOUR haccp BASED SYSTEM AND MUST BE KEPT UP TO DATE AT ALL TIMES HOUSE RULES TEMPERATURE CONTROLCookSafeFood Safety Assurance System Issue , May 2012 TEMPERATURE CONTROL HOUSE RULESWhy is TEMPERATURE CONTROL important?
In catering operations, the following practices are recommended to keep food safe. How are these temperatures used to keep food safe? HACCP based food safety procedures require the business to set Critical Limits. For example, you may decide that you will cook meat dishes to 75°C or above. Similarly, you
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