Afternoon everyone, I work for a health and social care provider, and one thing we look for when completing health and safety inspections of our properties is that meat probes are used to measure the temperature of food prepared by staff. Despite this, as an organisation, we don't have any temperatures specified! I have searched the HSE for guidance but can only find guidelines from random websites. If anyone could possibly point me in the right direction, it would be most helpful. Thanks, Tom

Hi tom, Have you tried your local environmental health.... the provider of the meal service should be registered with them?? I think 63 deg C has been mentioned somewhere.

Tom, contact your local Environmental Health Officer for advice on time/temperature combinations. As Kevkel says 70 deg C for 2 mins is acceptable but are you really going to stand there for 2 minutes waiting to see if the temperature stays above this throughout. I would suggest a higher temperature with a shorter time is more practical such as 75 deg C for 30 secs or even hotter. This is in the core/thickest part of the food. Also, take a look at the Food Standards Agency website www.food.gov.uk and look up "Safer Food Better Business" - the caterers pack, which has a section on cooking with practical advice 63 deg C is the legal limit you have to hold hot food above if not serving it straight away (pies in cabinets etc) - again your EHO will advise. Cheers AJB

Safer Food Better Business - from FSA (free download) gives you all that you will probably need. Indeed it may not be necessary to probe everything as long as certain basic principles are observed. I do feel that the organisation does need to be clear about what its protocols are with regard to food safety and temperature control is a key element. The controls will need to reflect the degree of harm and the numbers of persons likely to be affected and indeed whether the locations are registered as food premises. There are potential problems with probing, not least the need to ensure that probes are accurate and remain so and that there will likely be a need for between use cleaning/disinfection but as I said above this is all related to the type and size of the undertaking. I agree with BuzzLightyear it will likely only be necessary to probe temperature test high risk foods. Just to correct AJB's contention that it is necessary to "stand there for 2 minutes waiting......" - the time /temperature approach refers to the time and temperature to be attained during cooking/reheating NOT the testing. Certainly your local EHO will be pleased to offer advice.

Thanks everyone, very helpful

talk to your local EHO's