temperature probe care, accuracy checks and taking

Temperature Probe Care, Accuracy Checks and Taking Temperatures of 13 Version 1.1 June 2019

Standard Operating Procedure 9 (SOP 9)

Temperature Probe Care, Accuracy Checks and

Taking Temperatures

Why we have a procedure?

Black Country Partnership NHS Foundation Trust (hereafter referred to as The Trust) Catering Service is committed to providing food for our patients, staff and visitors which is safe to eat, nutritious and meets their quality expectations. The Food Safety Act 1990, Food Hygiene (England) Regulations 2006 (sections 1 and 2) and the EC 852/2004 on Food Stuffs set out clear minimum requirements for food hygiene and safety with the fundamental objectives being the pursuit of the highest level of protection of human life and health. Catering Services comply with all relevant legal requirements for food safety within the parameters in which it operates. This SOP outlines the enhanced food safety procedures to be used to reduce product risk and the associated threat of food borne illness when taking temperatures of foods. The procedure is based on industry best practice and departmental experience and expertise. This procedure is necessary as the temperature of food is fundamental to food safety. Achieving the correct cooking and storage temperatures will ensure that bacteria are killed or restricted from growing. Also an unclean or an incorrectly calibrated probe can contaminate food and give inaccurate readings increasing the risk of unsafe food being served.

What overarching policy the procedure links to?

Food Safety Policy

Which services of the trust does this apply to? Where is it in operation?

Group Inpatients Community Locations

Mental Health Services all

Learning Disabilities Services all

Children and Young People Services all

Who does the procedure apply to?

Food Handlers and Catering Staff

Ward staff involved in the ordering and serving of food for in-patients

Therapists undertaking food preparation and education of patients


When should the procedure be applied?

When performing probe care

When performing accuracy checks

When taking temperatures

How to carry out this procedure

Temperature Probe Care Cleaning – With Probe Wipes

Wipe all parts of the food probe thoroughly

Discard wipes immediately after use Accuracy Checks Accuracy check frequency for food probes and/or air attachments must be carried out a minimum of once per month. When not in use the probe must be stored in a cool dry place away from cooking equipment and switched off. Accuracy checks are to be performed at two temperatures: Ice Point

Take a small container (half litre max) and fill with cold mains water

Add plenty of ice into the water and agitate

Insert probe/attachment into the centre of the ice water and allow to stabilise

Record stable reading on the appropriate record sheet

Ice point reading must be between -1°C and 1°C

Do not attempt to insert probes into frozen products Boiling Point

Using a clean pan bring some water to a continuous boiling point

Protecting your hand from the steam, insert the probe/attachment into the centre of the water and allow the reading to stabilise

Record stable reading on appropriate record sheet

Boiling Point reading must be between 99°C and 101°C Action to take when Readings are outside Specifications

Repeat the procedure and if still incorrect replace the battery and repeat again

If still incorrect have probe/attachment repaired ensuring a new calibration certificate is provided and obtain and alternative probe/attachment immediately – you must always have a spare battery and probe available on site.

Taking Temperatures

Air Temperature of Chillers and Freezers Integral temperature dials or internal thermometer:

Ensure the fridge door has been closed for at least 10 minutes

Note reading on the appropriate record sheet

If unsatisfactory action see Standard Operating Procedure 10 (SOP 10) Equipment Maintenance

Temperature probe:

If available, fix air attachment to reader or use food probe

Place probe in the chiller/freezer at the top front


Close the fridge/freezer door for at least 10 minutes



Food temperatures

Frozen food:

Fix food probe to reader

Insert probe between packs in freezer

Wait for reading to stabilise



Chilled food (between pack):

Fix food probe to reader

Insert probe between packs in chiller/ fridge

Wait for reading to stabilise

Note reading on the appropriate sheet

If unsatisfactory use direct test method below Chilled food (direct test):

Fix food probe to reader and ensure the probe is sanitized (see Temperature Probe Cleaning)

Insert probe into core of the food and wait for reading to stabilise

Note on appropriate record sheet. If unsatisfactory (reading outside critical limits) action as per relevant hazard analysis sheet

Clean probe Hot food

Fix food probe to reader and ensure probe is sanitized (see Temperature Probe Cleaning)

Insert probe into the core of the food and wait for reading to stabilize

Note on the appropriate record sheet. If unsatisfactory (reading outside critical limits) action as per relevant hazard analysis sheet

Clean probe N.B ALWAYS decontaminate the probe after each use


Temperature Probe Calibration Record

Date Device Serial

Number

Temperature Reading in Ice Water

Temperature Reading in

Boiling Water

Comments Action Taken Calibration Certificate

Obtained following Service or Repair

Remember:

Calibration checks to be completed & recorded monthly

Probes must be accurate to within +/- 1.0°C, i.e. between - 1°C and 1°C for zero, and between

99°C and 101°C for boiling point

When these criteria are exceeded, the probe must be sent-off for repair/ calibration etc.

Other methods of performing this check include: comparison with an unused, very accurate probe, or the use of calibration 'check' keys.

Boiling water must be handled with extreme care

Ice container should contain small chunks of crushed ice, topped up with cold tap water (allow to stand for 5 minutes before measuring)

Ice should be crushed in a polythene bag N.B. ALL RECORDS MUST BE RETAINED FOR INSPECTION FOR xx MONTHS


Food Temperature Control Record

PRINT Name & Sign: Unit:

Meal: Date:

Regeneration Start Time: Regeneration Finish Time:

Serving Time Start: Finish:

Hot Items (Describe food items)

Temperature prior to regeneration (must be less than 3ºC)

Temperature after regeneration (Must be more than 75ºC)

Describe any problems encountered & actions taken to rectify if temperature not achieved:

Chilled Items Temperature prior to serving (must be 0-8°C)


Freezer Temperature Record Sheet Week Commencing:

Date Time 24hr clock

Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Unit 9 Unit 10 Initial/Comments/Action

Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC

AM

PM

AM

PM

AM

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AM

PM

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PM

Remember: Check the freezers twice daily by placing a clean thermometer between 2 packs of food for 2 minutes. Reading warmer than -18ºC must be reported to management immediately for investigation and/or repair. Please retain these records for inspection


Refrigerator Temperature Record Sheet Week Commencing:

Date

Time 24hr cloc

k

Unit 1 Unit 2 Unit 3 Unit 4 Unit 5 Unit 6 Unit 7 Unit 8 Unit 9 Unit 10 Initial/Comments/Action

Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC Temp ºC

AM

PM

AM

PM

AM

PM

AM

PM

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PM

Remember: Check fridges twice daily (ensure the fridges are not defrosting and the door has been closed for at least 10 minutes before taking the reading). The thermometer must be left in the warmest part of the fridge. Aim to operate fridges at or below 5ºC. Readings above 8ºC must be reported immediately to management for investigation and/or repair. Please retain these records for inspection.


Temperature Records for Cooked and Chilled Food

Bacon, Sausage, Scrambled Egg etc.

Date & Time Item

Cooked Temp°C

Time Put In Chiller

Time Taken Out Of Chiller

Chilled Temp°C

Staff Name Any comments


Vending Machine Monitoring log Location: Week Commencing:

Machine No. Date Time

Current temperature

Unit Cleaned Stock level & stock

rotation satisfactory

Comments/actions taken Signed Yes No Yes No


Daily Ward/ Department Fridge/ Freezer Temperature Monitoring

Food Fridges must Operate Between 0-8°C and Freezers Below -18°C

The temperature of the kitchen fridges/freezers must be monitored on a daily basis preferably at the same time each day.

N.B. If the fridge temperature reaches above 8°C or the freezer temperature is above -18°C for more than four hours a DATIX form should be completed and the BCPFT Facilities team contacted for advice on whether the stock can be used. (Check temperature hourly if above these ranges until temperature back in range for 1 hour)

Ward/Dept. Month/Year

Fridge/Freezer identifier e.g. Fridge 1, Freezer 1:

DATE TIME FRIDGE Temp °C

FREEZER Temp °C

SIGNATURE COMMENTS/ACTIONS TAKEN

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Where do I go for further advice or information?

Infection Prevention and Control Team

Facilities Manager

Training Staff may receive training in relation to this procedure, where it is identified in their appraisal as part of the specific development needs for their role and responsibilities. Please refer to the Trust’s Mandatory & Risk Management Training Needs Analysis for further details on training requirements, target audiences and update frequencies Monitoring / Review of this Procedure In the event of planned change in the process(es) described within this document or an incident involving the described process(es) within the review cycle, this SOP will be reviewed and revised as necessary to maintain its accuracy and effectiveness.

Equality Impact Assessment Please refer to overarching policy

Data Protection Act and Freedom of Information Act Please refer to overarching policy


Standard Operating Procedure Details

Review and Amendment History

Version Date Description of Change

1.1 June 2019

Document reviewed – improved record chart layouts

1.0 June 2016

New SOP for BCPFT to support Food Safety Policy

Unique Identifier for this SOP is BCPFT-EST-SOP-02-9

State if SOP is New or Revised Revised

Policy Category Estates

Executive Director whose portfolio this SOP comes under

Director of Estates

Policy Lead/Author Job titles only

Catering Manager

Committee/Group Responsible for Approval of this SOP

Infection Prevention and Control Committee

Month/year consultation process completed

n/a

Month/year SOP was approved September 2019

Next review due September 2022

Disclosure Status ‘B’ can be disclosed to patients and the public

temperature probe care, accuracy checks and taking

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