CULINARY INFO
Food Hygiene V
"DISCLAIMER"
The information contained here is supplied for your interest only and further research may be required.
I have gathered it from many sources over many years. While I attempt to insure they are crossed referenced for accuracy,
I take no responsibility for mistakes - additions or corrections are welcomed.
Food
| Centigrade | Fahrenheit | |
| Operating temperature of commercial deep freeze #1 (fish) | -30C | -22F |
| Operating temperature of commercial or domestic deep freeze #2 | -18 | 0F |
| Fresh fish storage | -1 to 1 | 30.2 to 33.8 |
| Operating temperature of chiller/refrigerator | 0 to 4 | 32 to 39.2 |
| Operating temperature of cool store | 6 to 10 | 42.8 to 50 |
| Room temperature | 18 | 64.4 |
| Body temperature | 37 | 98.6 |
| Bacteria start to die @ | 65 | 149 |
| Holding temperature of hot foods | 70 | 158 |
| Internal (core) temperature of hot foods | 75 | 158 |
| Water temperature for disinfecting | 82 | 176 |
| Water temperature for sanitising | 100 | 212 |
| Boiling point of water | 100 | 212 |
| Danger zone | 5 to 65 | 41 to 158 |
| ** | ** | ** |
These are guidelines only.
Different books, points of reference, local health authorities will have thier own temperatures requirements and guidelines
Basically ..........
if its cold, keep it as cold as possible,
if its hot keep it as hot as possible
