Commercial kitchen temperature safety checker
Enter a chilled-food, hot-holding, cooking or reheating reading and compare it with common UK food-safety reference points.
Check chilled food that needs temperature control.
Use the number in context
Temperature is only one part of food safety. Time, food type, process, equipment, probe accuracy and the business's own HACCP-based procedure all matter.
Chilled food
8°C or below is the standard UK legal reference point for many foods that require chilled temperature control. Many businesses operate colder to provide a practical margin.
Hot holding
63°C or above is the standard reference point for hot-held food. Limited time exceptions can apply, so corrective action depends on the full circumstances.
Cooking
Common GOV.UK combinations include 70°C for 2 minutes, 75°C for 30 seconds and equivalent validated combinations.
Reheating
Reheated food should be steaming hot throughout. Your own safe method should specify how you prove this consistently.
This is a quick reference, not a substitute for your food-safety system
The checker does not assess how long food has been outside control, whether a probe is accurate, whether a specific food requires different handling, or whether a local authority has advised a different safe method. Follow your documented procedures and current official guidance.