SOP For Standard Food Service Temperature in Hotel

Kitchen
SOP Number: Kitchen / F&B Production SOP – 14
Department: Kitchen / Food Production - Food Service Temperature
Date Issued: 5-Nov-2018
Time to Train: 30 Minutes
Purpose of this SOP:
Temperatures of all hot and cold foods are taken before the service to ensure that foods are maintained at
appropriate temperatures and to ensure the safety of food served to customers.
The Executive Chef and the Sous Chef are responsible to ensure that the foods are served at the
appropriate temperature at all times. The hotel management should develop and implement proper written
Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Food Service Temperature Standard Procedures:

 All kitchen employees or chefs who are responsible for setting up the plates and serving food
must follow these procedures.
 Always use a calibrated thermometer to take temperatures of food products at the beginning of
service.
 Before using the thermometer of any food item always wipe the thermometer stem with a new
alcohol wipe.
 Take temperatures of all hot potentially hazardous foods as soon as they are ready for service.
 Take temperature of all cold potentially hazardous foods as soon as they are ready for service.
 Record all temperatures on the food and beverage service temperature Log and sign them
promptly.
 Make sure that all temperatures are within the critical limits.
 For hot foods, the temperature should be above 57º Celsius.
 For cold foods, the temperature should be below 5º Celsius.
 In case hot foods are below 57º Celsius, then they must be heated to above 74º Celsius before
service.
 In case cold foods are above 5º Celsius, then they must be chilled to below 5º Celsius.
 In case more than four hours has elapsed since the last documentation of cold food items
temperature, then the same should be discarded and not served to the guest.