Canadian temperature controls

Temperature limits depend on the jurisdiction, food and process. Review each starter against the authority's rules and the business's validated method. Manitoba's legal refrigeration limit is 5°C; the app's initial 4°C target is stricter. Equipment air temperature does not establish a food's core temperature.

1. Add and identify the equipment, temperature range, probe and calibration evidence. Choose schedules matching operating hours and the local recording frequency.
2. For cooking, start a separate batch check and select the actual food category. Record the core temperature and required holding time; a high temperature alone does not complete a time requirement.
3. For cooling, record the start, first-stage and final temperatures and times. The form checks both stages and the total elapsed time using the regional method. Do not restart the clock for the second stage.
4. For reheating, record the elapsed time, core temperature and holding period required by the selected method. Record the disposition of food and a corrective action for a failed control.

New Brunswick requires cold-storage equipment records at least twice daily and food in hot-holding equipment at least every four hours. Saskatchewan's reviewed reheating method reaches 74°C within one hour. Use the relevant local guide; a once-daily check is not sufficient for every process.

Use the location's time zone. Durations use actual elapsed time. During a clock change, resolve a repeated or nonexistent local time instead of guessing. Missing readings remain incomplete and historical records keep their original method.

• Explore the regional methods