Tip of the Week
Here is a quick review of your kitchen critical temperatures
- Refrigeration: 0˚ to 8˚C – ideally less than 5˚C
- Freezer minimum: -18˚C or colder
- Cook high risk foods to 75˚C or above for a minimum of 30 seconds
- Reheat to 75˚C or above for a minimum of 30 seconds (above 82 ˚C in Scotland)
- Cool within 90 minutes then refrigerate or freeze
- Hot Hold above 63˚C
Alert
Record core cooking temperatures of all batches of high-risk foods along with cooling temperatures plus 3 – 4 Cook-to-Order Core Temperatures each day
Weekly Food Fact
Why does mint taste cold? It contains a chemical called menthol which binds with cold sensitive receptors in your skin. The menthol tricks your brain into thinking you are feeling a cold sensation when in fact there is no change in temperature.
