This study was conducted to identify the current temperature control practices and determine the perceived barriers and motivators of school food handlers during cooking and holding process. A total of seven focus group discussions (FGD) were carried out with 64 food handlers using purposive sampling method from selected school canteens in Klang Valley, Malaysia. Audio-recordings were transcribed into verbatim, and data were analyzed using Atlas.ti software. Data-driven coding was done and independently coded by a second researcher to obtain intercoder reliability. Findings reveal that the participants do not use thermometer during cooking. Hot holding equipment (i.e., bain-marie) were not commonly used for students’ food. For the perceived barriers of thermometer use during cooking, time constraint was the most frequently mentioned barrier reported. Other barriers identified were inadequate knowledge, no thermometer, not a requirement, and inconvenience. The perceived barriers for using hot holding equipment were inadequate resources and uncertainty of business contract renewal. On the other hand, motivators to perform overall temperature control practices were determined: 1) law and enforcement, 2) customer satisfaction, 3) resources, 4) intrinsic motivation, and 5) knowledge and training. Findings from this study can be applied in food safety intervention programs to increase food handlers' compliance with proper temperature control practices.