HACCP & SOP reference
Reference
Cold Storage
- Walk-in fridgeDaily probe check0 to 4 °C
- FreezerNever refreeze thawed product−18 °C or below
- Blast chillerPull to ≤ 5 °C within 90 min
- Salad / prep railLid down between service≤ 5 °C
Hot Holding
- Bain-marieMax 2 hours below 63 °C≥ 63 °C
- Danger zoneBacteria double every 20 min5 °C – 63 °C
- Reheat≥ 75 °C core (82 °C Scotland)
Cooking Core Temperatures
- Chicken / poultryHold 30 sec75 °C / 167 °F
- Pork71 °C / 160 °F
- Beef — rare52 °C / 126 °F
- Beef — medium63 °C / 145 °F
- Beef — well done71 °C / 160 °F
- Fish2 min hold63 °C / 145 °F
- Lamb63 °C / 145 °F
- Eggs (catering)70 °C / 158 °F
- Rice (held)Cool to 5 °C within 90 min
Bar & Beverage
- Espresso brew water90 – 96 °C
- Steamed milk60 – 65 °C (never > 70 °C)
- Draft beer line3 – 5 °C
- Wine — white service8 – 12 °C
- Wine — red service16 – 18 °C
- Ice well≤ 4 °C surface
Wash & Sanitation
- Dishwasher rinse≥ 82 °C / 180 °F
- Hand wash water≥ 38 °C, 20 sec soap
- Sanitizer (quat)200 ppm, 30 sec contact
- Sanitizer (chlorine)100 ppm, 1 min contact