Introduction
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      Critical Summary

      A summary of the critical limits needed to keep food and children safe

      Critical summary

      Control

      Target

      Min

      Max

      Note

      Cooking temperature

      83°c 

      83°c  

       

      Temperature achieved for 5 seconds

      Delivery van temperature

      <5°c        

      0°c       

      <7°c    

       

      Delivery pack temperature

      <5°c

      0°c

      <7°c

       

      Nursery fridge temperature

      3°c

      1°c

      <7°c

      Temperatures above 5°c risk spoilage, particularly to fresh cut fruit and vegetables

      Nursery freezer temperature

      -18°c

      No min

      -18°c

       

      Hot hold temperature

      63°c

      63°c

       

      For the duration of holding

      Use By Dates

       

       

       

      Never serve food that has exceeded a UB date

      *You must operate a Food Safety Management System appropriate to your nursery. As a minimum this should be Safer Food, Better Business, or as directed by your local Environmental Health Officer.