PREVRA Food Temperatures Poster: Safe Cooking, Holding, and Chilling Temperatures at a Glance
A wall-mounted reference poster showing all critical food temperature thresholds required under SFBB and HACCP. Covers cooking, hot holding, chilling, reheating, and freezing in one place.
Why a food temperatures poster matters for UK food safety compliance
Most food poisoning outbreaks trace back to a single cause: food held at the wrong temperature. Your team needs to know the exact safe thresholds for every stage of food handling — not just cooking, but holding, chilling, and reheating. An EHO will ask your staff these questions directly during inspection.
What catches kitchens out is that different foods have different safe temperatures. Chicken must reach 75°C at the core, but rare beef only needs 60°C if the surface has been seared. A poster removes the guesswork and gives every staff member instant visual reference.
The counter-intuitive fact: food left at room temperature for over 2 hours can be more dangerous than undercooked food, because vegetative bacteria multiply fastest between 20°C and 45°C — the danger zone where a single bacterium can become over 2 million in just 7 hours.
Using this poster in your daily kitchen operations
Display this poster where every kitchen team member can see it — above prep stations, near the pass, or inside the kitchen entrance. Staff should be able to glance at it during service without breaking workflow. Use it as a training tool during inductions: ask new starters to recite the core temperature thresholds from memory by the end of their first week.
Pair this poster with a digital temperature log. While the poster provides the reference numbers, your temperature records prove you are actually checking them. Digital SFBB logs let your team enter readings from any device, automatically flag out-of-range temperatures, and build a timestamped audit trail that satisfies even the most thorough EHO inspection.
Common temperature mistakes that fail EHO inspections
Relying on the dial thermometer built into your oven or fridge. These are often 3-5°C out — always verify with a calibrated probe thermometer and record the probe reading, not the dial.
Cooling hot food by putting it straight into the fridge. This warms the entire unit and puts everything inside at risk. Cool food to below 20°C within 2 hours using a blast chiller or ice-water bath, then refrigerate.
Assuming reheated food only needs to be "piping hot." The legal requirement is 75°C (or 82°C in Scotland) at the core, and you may only reheat once. Mark containers clearly so reheated food is never re-reheated.
Prevra · Early access
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