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.
In many cases, the temperature of food can be checked using a probe thermometer. Ideally, a hand-held digital thermometer should be used when probing foods and checking air temperatures. This may be supplemented by additional “in-place” thermometers which may be located in refrigerators, chills, cold displays and freezers.
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