CHILLED & FROZEN FOOD



DELIVERY

The law requires that food delivered to a food premises be checked to ensure, as far as possible, that food is safe and free from contamination.

These checks may include:
temperature checks of chilled, high-risk food to ensure, as far as possible, that no temperature abuse has occurred to the food during transit. Chilled, high-risk foods must be below 8°C and frozen foods should not be accepted at temperatures above -15°C;
date code checks (“Use by” dates) of chilled, high-risk foods to ensure that the food is within code and also that sufficient shelf-life remains on the item for your requirements. Foods beyond a “Best Before” date are unlikely to be unsafe, but may be of substandard quality;
condition of packaging, evidence of products having defrosted and refrozen, evidence of infestation etc.

It is recommended that records of checks are kept to confirm proper control is being kept and to provide documented evidence in support of a “due diligence” system.


CHILLED STORAGE

The law requires chilled, high-risk foods to be stored at a temperature of less than 8°C.

The correct storage of chilled, high-risk food will be critical to food safety and must therefore be identified in your hazard analysis and monitored regularly.

It is the food temperature which is critical and not that of the unit.

It is recommended that chilled, high-risk foods are kept at temperatures between 0°C-5°C.

It is recommended that frozen foods are stored at temperatures below -18°C.
The temperature of chilled, high-risk foods must be checked at least daily. It is good practice to check temperatures prior to the start of food preparation - and then again at the end of a busy session.;
To establish that a legal requirement has been met it is advisable to record temperatures, these will provide documentary evidence to support your “due diligence” defence;
Some fridges have built-in temperature monitoring systems. Plastic fridge thermometers may also be used but these can easily become broken and care must be taken as to where the thermometer is placed.

Either of these monitoring systems can be relied upon, but the accuracy should be checked periodically using an independent thermometer, preferably an electronic probe.
One of the most important aspects to temperature control is the selection and the siting of equipment. Regard should be had to the following:
construction ;
storage temperatures;
automatic defrost;
thermometers;
fittings;
labour-saving options;
standard of compressor unit.
The position of chill units may effect their efficiency. Beware:
high temperatures in the surrounding room or kitchen;
restricted air flow to compressors;
draughts, especially across open display units;
warm air from nearly heaters or cooking equipment;
radiant energy including sunlight or lamps falling directly onto or into units.
The accuracy of a probe thermometer can be verified using either:
boiling unsalted water
(if your probe does not register between 99°C and 101°C, your probe should be repaired, replaced or recalibrated);
and/or
melting ice
(if your probe does not register between -1°C and +1°C, your probe should be repaired, replaced or recalibrated).
If the probe is inserted into food, it must be sanitized before and after use.
Variations in fridge temperatures may occur due to:
frequent opening of the door;
defrost cycles;
overstocking;
weather conditions;
If using a fridge, hot foods should not be placed directly into the unit, until cool, as this will increase the overall temperature placing other foods at risk.
If using a walk-in chiller, or similar, then, as a general rule, small quantities of hot foods may be placed directly into the chiller as the capacity of the unit is so much greater.
Basic principles of food storage:
Food should be covered or wrapped
Raw foods should be stored below ready-to-eat items
Food should be date coded for stock rotation
Defrosting of food should be carried out in cool conditions
DEFROSTING

The law requires that high-risk foods being defrosted are kept in cool conditions.
It is recommended that:
food is defrosted at a temperature between 10°C-15°C
(This will prevent the rapid multiplication of bacteria on the warm surface of the food whilst the centre remains frozen)
Cold running water is used to speed up defrosting.
Once raw food has been thawed completely, it should either be cooked immediately or refrigerated and cooked within 24 hours.
Defrosted cooked foods are dated, refrigerated and used within 2-3 days.

CHILLED DISPLAY

The law requires chilled, high-risk foods to be displayed at temperatures below 8°C.
High-risk foods held on display can be at a temperature above 8°C, although the unit thermometer is showing a lower reading.
This can happen where:
food is being stored in containers which do not permit heat to be drawn away from the food.
food is raised above the base of the unit for display purposes.
the coldest part of the unit is not being used for high-risk food display.
Foods should be placed in containers which have good heat conductivity and as much contact with the base plate as possible (eg.shallow, metal container placed directly onto the base plate). An assessment should be carried out to establish the coldest part of the display.
Food on display should not be “topped up”.
Any leftovers should be thrown away.
Open foods on display should be protected from any form of contamination. Sneeze screens are good practice to prevent the foods from contamination from customers.


If chilled high risk foods are displayed, at temperatures above 8°C, then you must be able to prove:
that you have held the food, above 8°C, for one period only and
that period has been for less than four hours.

This Guidance Sheet contains basic information only. For more detailed and authoritative advice you should refer to the relevant Industry Guide to Good Hygiene Practice available from the Environmental Health Department on 823000.



Page last updated on: 05/09/2007