Student Outcome
  • -Able to understand the 5 Food Safety Zones.
  • -Able to read refrigeration thermometers and document temperatures.
  • -Able to understand how to use, clean and calibrate a thermometer.

Food Safety Zones

To maintain a standard of food storage, being able to read and understand thermometers is important and a legal requirement under new food safety standards.

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  • Show Me

  • Show Me

    Food Safety Zones

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    Food Safety Zones

    Incorrect food storage is a major factor that could lead to food spoilage and food poisoning.

    Incorrect storage can also contribute to cross contamination.

    There are 5 very important temperature zones:

    Danger Zone between 5oC and 60oC
    Safe Zone between 1oC and 4oC
    Frozen Zone between -18oC and -24oC
    Dry Storage Zone between 10oC and 15oC
    Reheating Food Zone 75oC and above

  • Show Me

    Reading Refrigeration Thermometers

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    Reading Refrigeration Thermometers and Recording Temperatures

    Knowing how to read temperature gauges on fridges and freezers is important in the management of the kitchen.

    Being able to read thermometers and document temperatures in food preparation and storage are part of the Food Safety laws.

    Documentation of temperature readings needs to be completed at least three times a day.

    Refrigeration and Freezer Temperatures

    • Fridges need to run between 1oC and 4oC
    • Freezers need to run below -18oC

    These temperatures are important to maintain food safety.

  • Show Me

    HACCP & Calibration of Thermometers

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    Hazard Analysis and Critical Control Points (HACCP) is a food safety program that tracks food from the farmers to the kitchen, through to the preparation and serving of food. If there is a case of food poisoning, through the HACCP program, the source of contamination can be tracked.

    Thermometers are used to measure food temperatures during:

    • storage
    • transportation
    • preparation and cooking
    • selling

    Temperature readings will alert you if the foods are being stored at incorrect temperatures, for example, cold meats being stored at 6oC, or frozen prawns in a freezer with a temperature reading of -10oC.

    Thermometers must be calibrated regularly. This can be done using one of two methods:

    • Ice Point - unless the temperature reads 0oC the thermometer must be re-calibrated
    • Boiling Point - unless the temperature reads 100oC the thermometer must be re-calibrated

    REMEMBER - Thermometers should be re-calibrated:

    • Before using for the first time
    • If they have been dropped
    • If the same thermometer is used to measure very cold and very hot temperatures
    • REGULARLY

  • Say It

    There are 2 parts in this section.

    1. The Glossary

    The glossary lists the more difficult words related to the topic in alphabetical order. The glossary also gives the meaning for each word.

    2. Look, Cover, Write, Check!

    This activity gives you practice at remembering and writing the words from the glossary.

  • The Glossary

  • Do It

    Jump to Activities

  • Do It: Food Safety Zones

  • Do It: Reading Refrigeration Thermometers and Recording Temperatures

    In the hospitality industry it is crucial to understand how to read a thermometer accurately.

    Refrigeration temperatures need to be closely monitored and recorded.

    Refrigerators for food and the bar need to be operating between 1 degree Celsius (1oC) and 4 degrees Celsius (4oC). Freezers should operate between minus 18 degrees Celsius (-18oC) and minus 24 degrees Celsius (-24oC)

  • Do It: HACCP and Calibration of Thermometers

Check It

Check It Quiz

Click on Food Safety Zones to begin.

Food Safety Zones
  • Introduction
  • Show Me
  • Say It
  • Do It
  • Check It

Look, Cover, Write, Check!

Try to memorise the following word.
When you are ready, click the mouse in the textbox below and try to spell the word correctly.
  • boiling point
  • freezing point
  • bacteria
  • danger zone
  • refrigerate
  • food safety
  • thermostat
  • target temperature
  • temperature gauge
  • thermometer
  • freezer
  • documentation
  • food poisoning
  • food spoilage
  • cross contamination
  • calibrate
  • HACCP
  • monitor

Food Safety Zones

Complete the sentences below by dragging the correct answer into the box.
1. The temperature danger zone lies between
 
2. Cold food should always be refrigerated at
 
3. Cooked food should be reheated to
 
or above.
4. The frozen food zone should be
 
5. The freezing point of water on a thermometer should read
 
6. The boiling point of water on a thermometer should read
 
5oC to 60oC
1 to 4oC
75oC
-18oC to -24oC
0oC
100oC

Food Safety Zones

Complete the sentences by dragging the correct answer into the box.
1.
 
is an illness caused by foods that have been contaminated by germs.
2.
 
may smell bad or have mould growing on it.
3. The process of storing, handling and preparing foods in a way that prevents illness is known as
 
.
4.
 
are germs that grow rapidly and spoil food.
5. When bacteria from one food item are transferred to another food item
 
occurs.
Food poisoning
Spoiled food
food safety
Bacteria
cross contamination

Reading Thermometers & Recording Temperatures

Match the display to the correct reading.
Drag the temperature labels to the matching thermometers.
Drag Labels
Use the following table to help you answer the TRUE / FALSE questions
Fridge/Freezer Target
Temperature		 Mon
9am		 Mon
2pm		 Mon
11pm		 Tue
9am		 Tue
2pm		 Tue
11pm
1. Kitchen Fridge 1oC to 4oC 4oC 3oC 3oC 3oC 2oC 3oC
2. Bar Fridge 1oC to 4oC            
3. Storeroom Freezer -18oC to 24oC            
Person Responsible: Assistant Chef
Report fault to: Head Chef
Fridge and Freezer checks are carried out once a day
True
False
Use the following table to help you answer the TRUE / FALSE questions
Fridge/Freezer Target
Temperature		 Mon
9am		 Mon
2pm		 Mon
11pm		 Tue
9am		 Tue
2pm		 Tue
11pm
1. Kitchen Fridge 1oC to 4oC 4oC 3oC 3oC 3oC 2oC 3oC
2. Bar Fridge 1oC to 4oC            
3. Storeroom Freezer -18oC to 24oC            
Person Responsible: Assistant Chef
Report fault to: Head Chef
The person responsible for carrying out the fridge and freezer checks is the Assistant Chef
True
False
Use the following table to help you answer the TRUE / FALSE questions
Fridge/Freezer Target
Temperature		 Mon
9am		 Mon
2pm		 Mon
11pm		 Tue
9am		 Tue
2pm		 Tue
11pm
1. Kitchen Fridge 1oC to 4oC 4oC 3oC 3oC 3oC 2oC 3oC
2. Bar Fridge 1oC to 4oC            
3. Storeroom Freezer -18oC to 24oC            
Person Responsible: Assistant Chef
Report fault to: Head Chef
A fridge should operate between 1oC and 4oC
True
False
Use the following table to help you answer the TRUE / FALSE questions
Fridge/Freezer Target
Temperature		 Mon
9am		 Mon
2pm		 Mon
11pm		 Tue
9am		 Tue
2pm		 Tue
11pm
1. Kitchen Fridge 1oC to 4oC 4oC 3oC 3oC 3oC 2oC 3oC
2. Bar Fridge 1oC to 4oC            
3. Storeroom Freezer -18oC to 24oC            
Person Responsible: Assistant Chef
Report fault to: Head Chef
Food in a freezer will spoil if the temperature is -22oC
True
False
Use the following table to help you answer the TRUE / FALSE questions
Fridge/Freezer Target
Temperature		 Mon
9am		 Mon
2pm		 Mon
11pm		 Tue
9am		 Tue
2pm		 Tue
11pm
1. Kitchen Fridge 1oC to 4oC 4oC 3oC 3oC 3oC 2oC 3oC
2. Bar Fridge 1oC to 4oC            
3. Storeroom Freezer -18oC to 24oC            
Person Responsible: Assistant Chef
Report fault to: Head Chef
All faults should be reported to the Head Chef.
True
False

Hazard Analysis and Critical Control Points (HACCP)

Choose the correct answer

HACCP stands for:
Hazard Analysis and Critical Care Positions
Hazard Analysis and Critical Control Points
Happy Anniversary and Careful Control Points
Hazard Anniversary and Critical Control Points

Hazard Analysis and Critical Control Points (HACCP)

Choose the correct answer

The HACCP program can track the source of:
Congratulations
Cleanliness
Contamination
Criticism

Calibration of Thermometers

Choose the correct answer

Thermometers are used to measure:
Templates
Temptation
Temperature
Tempers

Calibration of Thermometers

Put the following into the correct order
When using a thermometer:
Make sure it is clean and dry
Place the probe into the food and wait until the temperature reading is steady
Read the temperature
Clean and sanitise the thermometer after use
Calibrate the thermometer regularly
1.
 
2.
 
3.
 
4.
 
5.
 

Calibration of Thermometers

Put the following into the correct order
To calibrate a thermometer using the Ice Point method:
Fill an insulated cup with crushed ice and a little water
Wait at least 5 minutes
Insert the sensor part of the thermometer into the cup
The sensor must be in the middle of the ice, not touching the sides or bottom of the cup
Hold it there until the dial is steady, or the digital thermometer beeps
The thermometer should read 0oC
If it does not, it needs to be re-calibrated
1.
 
2.
 
3.
 
4.
 
5.
 
6.
 
7.
 

Calibration of Thermometers

Try to find the following words in the find-a-word below. Click and drag to highlight the words as you find them.

Click on the (?) to reveal a word if you can't find it.