How can you prevent food waste by controlling food temperatures?

2 The cold chain

The cold chain is the process of keeping food at the right temperature from the time it is harvested or produced until it reaches the customer. To maintain the cold chain, you should check the temperature of food when you receive it from suppliers, store it in refrigerators or freezers that are set at the correct temperature and have thermometers, and transport it in insulated containers or vehicles. You should also label and rotate food according to the first-in, first-out (FIFO) principle, and discard any food that is past its expiry date or shows signs of spoilage.

3 The hot holding

The hot holding is the practice of keeping food hot after cooking until it is served to customers. To prevent food waste and ensure food quality, you should keep hot food at or above 63°C in a hot holding unit, such as a bain-marie, a chafing dish, or a heated cabinet. You should also cover the food to prevent drying, stirring it occasionally to distribute the heat evenly, and monitor the temperature with a probe thermometer. You should not reheat food more than once, and discard any food that has been in the hot holding unit for more than two hours.

5 The serving and displaying

The serving and displaying are the final stages of presenting food to customers, either on plates, trays, or buffet tables. To prevent food waste and ensure customer satisfaction, you should serve or display food at the right temperature, either hot or cold, and avoid cross-contamination between different types of food. You should also use appropriate utensils and containers, and replenish food frequently with fresh batches. You should not mix old and new food, and discard any food that has been exposed to the air or touched by customers for more than four hours.

6 The monitoring and recording

The monitoring and recording are the essential tasks of checking and documenting the temperature of food at different stages of food production and service. To prevent food waste and ensure compliance with food safety standards, you should use calibrated thermometers and probes to measure the temperature of food, and record the results in a log or a chart. You should also follow the guidelines and regulations of your local food authority, and report any problems or incidents to your manager or supervisor. By monitoring and recording the temperature of food, you can identify and correct any issues that may affect food quality or safety, and reduce food waste.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?