PRIORITY FOOD-SAFETY CONTROLS
Temperature Controls
Six priority temperature controls that supervisors must check and record daily.
Reference temperatures are derived from applicable FSSAI food-service standards. Recorded measurements directly feed supervisor checks and manager reviews.
Storage
Keep chilled, frozen and stored foods at the right temperature and protected from contamination.
Cooking
Achieve the applicable food-specific cooking core temperature and time.
Cooling
Cool high-risk cooked food quickly and safely (≤21°C in 2h, ≤5°C in next 2h) before refrigeration.
Hot & Cold Holding
Hold hot food (≥65°C veg, ≥70°C non-veg) and cold food (≤5°C) safely during service.
Reheating
Reheat cooked food to ≥75°C for at least 2 minutes with direct heat before service.
Thawing
Thaw frozen food hygienically (refrigerator ≤5°C or microwave) and prevent unsafe holding.