Tip of the Week

Keep food out of the temperature “Danger Zone” (between 8°C – 63°C)

When foods drop below 63°C, the likelihood of bacteria multiplying increases.  


If you hold food hot on a display counter or hot cupboard/bain marie, it is vital that you manage the food temperature.

Keep hot food held at above 63°C

If the temperature drops below 63°C it can only be held for a maximum of 2 hours but you do have the option to reheat to above 75°C or to cool the food.  We recommend reheating once only.



Check and record the food temperature hourly as part of your due diligence

Weekly Food Fact

Did you know that hot food is easier to digest than cold food and keeps you fuller for longer!