Temperature is the most important tool in food hygiene. Cold keeps bacteria small in number. Heat kills them. The danger zone is in between. Annex 1 to the LMHV expressly names “requirements for chilling and storage” as a training subject.
Chilling
- Keep to the manufacturer's storage temperature printed on the pack.
- If none is given, the Federal Institute for Risk Assessment (Bundesinstitut für Risikobewertung, BfR) recommends in its guide “Sicher verpflegt”: at most +7 °C for dairy products and other foods that need chilling, at most +2 °C for raw meat and poultry.
- For some foods of animal origin, the law sets lower maximum temperatures. They are set out, for example, in the Tier-LMHV and in Regulation (EC) No 853/2004. For cutting up poultry meat in retail, Annex 5 to the Tier-LMHV sets at most 4 °C. There are exceptions and guidelines. If in doubt, ask which values your business has set.
- Chilling equipment is checked regularly. The temperature is measured and written down. If the thermometer shows values that are too high, tell someone straight away.
- Open the doors only briefly. Do not overfill chilling equipment, so that the air can circulate.
- Carry goods quickly from the cold room to your work and back. Take out only as much as you will process.
Freezing
- Under the Quick-Frozen Food Regulation (Verordnung über tiefgefrorene Lebensmittel, TLMV), quick-frozen food must be kept constantly at −18 °C or colder. Only during transport and in retail freezers is a short-term deviation of at most 3 °C upwards allowed.
- Partly thawed goods are not frozen again, unless the business expressly allows it. Follow its rules.
- A freezer keeps goods safe but does not kill germs. After thawing, they multiply again.
Heating
- Cook food until the core temperature reaches at least 72 °C for at least 2 minutes at all points. The BfR recommends this for communal catering. This applies especially to poultry, minced meat, egg dishes and fish when they are to be cooked through.
- Measure with a probe thermometer at the thickest point. Clean the thermometer before and after each measurement.
- The colour of meat alone says nothing about the core temperature.
- Reheated food is also heated to at least 72 °C in the core for 2 minutes. Warming it briefly on the plate is not enough.
- Heating kills most bacteria, but not heat-stable toxins and not all spores.
Hot holding
- According to the BfR, food kept warm should be at least 60 °C at all points, and for no more than three hours.
- Hot-holding equipment (heated counter, bain-marie) is not cooking equipment. Heat the food properly first and then keep it hot.
- Do not keep food warm for hours. The longer it stands, the greater the risk, especially with rice, pasta and sauces.
- Stir so that the temperature stays even. Measure regularly.
Cooling down
- Cool cooked food quickly. The BfR recommends: from 60 °C to 7 °C or colder within no more than 120 minutes. Cooling too slowly is a common mistake.
- Transfer large quantities to shallow containers and divide them into small portions. Do not put them hot into the fridge, but cool them quickly first. Your business has rules for this, for example a blast chiller or an ice bath.
- Do not leave food standing at room temperature for hours. Rice, pasta and meat dishes are especially critical.
- Cover cooled food, label it with the date and store it chilled.
Thawing
- Thaw raw meat and poultry covered in the fridge, in a tray at the bottom, so that nothing drips.
- Pour away the thawing water. It contains many germs. Then clean your hands, the tray and everything it has touched.
- Do not thaw at room temperature, because the outside of the goods gets warm while the inside is still frozen.
- Cook thawed goods right through. Follow your business's thawing rules.
Eggs
Store eggs chilled and follow the storage instructions on the pack. Dishes with raw egg need special care, because Salmonella can be present in eggs. Cook egg dishes right through or use pasteurised egg products if the business requires it.
Key points
- Chilling: as the manufacturer states, otherwise at most 7 °C, raw meat and poultry at most 2 °C (BfR). Freezing: −18 °C or colder.
- Core temperature when heating: at least 72 °C for at least 2 minutes.
- Hot holding: at least 60 °C at all points, for no more than three hours.
- Cool down quickly. Thaw in the fridge and pour away the thawing water.