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Correct refrigeration temps ??

post #1 of 12
11/11/07 at 2:02pm
Thread Starter 
Hi All - i am a newbie pizza chef about to open my own pizza restaurant in Sydney, Australia. I'm having trouble with my fridges - can someone tell what what is the acceptable min/max temps for a/ meats b/ veges & c/ diary

would be a big help - thanx
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post #2 of 12
11/11/07 at 2:03pm
You want them between 35-38 Fahrenheit.
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post #3 of 12
11/11/07 at 2:08pm
It sounds like you'd better get in touch with the local authorities who inspect and license restaurants. Here in New York City it is the city's Department of Health, which has many, many regulations that must be followed before a restaurant can open. A lot of it seems like a hassle to the restaurateur, but it's all to protect the public.
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post #4 of 12
11/12/07 at 6:17am
Follow Suzanne's advice (business wise)

What I know is refrigeration temps in Canada is 0 to 4C
but in Australia, I found it was 0 to 5C instead.

Luc H.
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post #5 of 12
11/14/07 at 12:46pm
For complete safety, cold food must be held at or below 40 degrees Fahrenheit, which is 4.4C. 34-37F (1.1-2.8C) is considered a "deep chill" and food has been proven to have less bacteria after a week than food held at slightly higher temps. As a matter of fact, the study showed the food in "deep chill" to have little, if any, bacteria growth after a week.

Edited to add that these temps are for the food in the refrigeration unit. In order to hold food at these temps, the unit itself must run a couple of degrees lower.
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post #6 of 12
11/14/07 at 3:34pm
Hi Grapsta,
Good luck with the new venture. Wee bit scary that you arnt aware of fridge temps at this stage. Might be an idea to sign up for a government run scheme to keep you au fait with kitchen regulations. after all you have to keep your staff right and it'll keep you on track for inspections. look forward to hearing how you're doing.
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post #7 of 12
11/14/07 at 3:59pm
Thread Starter 
I am aware the correct temps are 0-5 degrees...just checking because my fridge repaior guy is trying to tell me 5-8 is better for veges
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post #8 of 12
11/15/07 at 11:15am
Veggies are different, because they are not usually a potentially hazardous food. 5-8 most likely is much better for veggies; but it's unsafe for other types of foods. Scientifically (all "government agencies" aside), it has been proven that the safest temperature for holding cold food is at or below 4.4 C, which is 40 degrees F.

If you want better quality veggies, you might want to have a refrigeration unit specifically for them that you don't chill any other type of food in.
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post #9 of 12
11/15/07 at 11:31am
Another helpful hint to keep your local health dept. off of your back is to have logs on the outside of all coolers or freezers and log your temps daily. They will also want to see hanging thermos. in your coolers even if you have dig. gauge on the outside.
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post #10 of 12
11/17/07 at 12:58pm
Wouldnt have said anything, but your opening thread read , to me, like you were not.
Apologies if offence was taken
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post #11 of 12
11/17/07 at 3:31pm
Thread Starter 
no offence taken buddy.
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post #12 of 12
11/18/07 at 6:39pm
Just as a side note, if you plan on holding live shellfish, ie. clams or oysters, holding them below forty will kill them quickly. They open and die. Can't speak for the rest of the country, or world, but here in Vegas you can hold shellfish up to 45 deg. before the Health department gives you trouble.
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