Temperature control

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Good temperature control is essential to keep certain foods safe. Food poisoning bacteria grow best between 5⁰C and 63⁰ C. This temperature range is called the 'danger zone'.

Follow these simple rules to prevent those dreaded bacteria from multiplying:

• After shopping, get chilled and frozen foods home as quickly as possible.
• Insulated bags with ice packs are ideal for carrying and storing picnics and lunch boxes. They keep the food at a safe temperature for several hours.
• Keep fridges working at between 1-4⁰C. Use a fridge thermometer to check the temperature.
• Freezers should operate at -18⁰C or below. Again, you should check with a thermometer.
• Be very careful with ready to eat foods, as leaving them at room temperature for a long time can allow harmful bacteria to grow.
• Take care with leftovers. Throw away any perishable food that has been standing at room temperature for more than a couple of hours.

Cooking

• Cooking food thoroughly is the key to killing most of the harmful bacteria that cause food poisoning. Take extra care to cook large meat joints, poultry, and burgers so that they are piping hot throughout, any juices are running clear and there are no pink bits remaining.
• If you are reheating foods, make sure they are piping hot throughout.

For general healthy eating and food safety advice, visit www.eatwell.gov.uk.

Contact information

• email: b-serv.es@renfrewshire.gov.uk
• telephone: 0141 840 3106
• call or write to us at:

Renfrewshire Council
Environmental Services
Business Regulation
Renfrewshire House
Cotton Street
Paisley
PA1 1BR

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