6488527
Description
Mind Map by Laura Anguiano, updated more than 1 year ago
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Created by Laura Anguiano
over 7 years ago
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Food Safety: Temperature
control of potentially
hazardous foods
- Alternative temperature control
systems
- Keep potentially hazardous foods either 5C or
colder or 60C or hotter
- The 2 hour/4 hour
guide
- How long food can be at room
temperature and remain safe
- How long food can be at room
temperature and remain safe
- The 2 hour/4 hour
guide
- How long food can be at room
temperature and remain safe.
- It is important to follow these
essential food safety practices:
- > Do not contaminate the food—you and your staff must
prepare it hygienically and protect it from contamination
> Cool cooked foods quickly and within the legally requir
> Ensure your coolrooms and refrigerators are working
effectively.
- > Do not contaminate the food—you and your staff must
prepare it hygienically and protect it from contamination
> Cool cooked foods quickly and within the legally requir
> Ensure your coolrooms and refrigerators are working
effectively.
- The four hours includes any time that the food has been out
of temperature control during preparation, storage, display
and transport.
- It is important to follow these
essential food safety practices:
- How long food can be at room
temperature and remain safe.
- Keep potentially hazardous foods either 5C or
colder or 60C or hotter
- Temperature control
requirements
- To ensure that food stays safe, you are
legally required to ensure that
potentially hazardous foods are kept
either very cold (5C or colder) or very
hot (60C or hotter) or at another
temperature if that is safe.
- Potentially hazardous foods
- Must ensure that the time that food
is at room temperature (that is,
between 5C and 60C) is kept as short
as possible to minimise the
opportunity for bacteria to multiply
- Measure the temperature of
food
- Must ensure that the time that food
is at room temperature (that is,
between 5C and 60C) is kept as short
as possible to minimise the
opportunity for bacteria to multiply
- Potentially hazardous foods
- To ensure that food stays safe, you are
legally required to ensure that
potentially hazardous foods are kept
either very cold (5C or colder) or very
hot (60C or hotter) or at another
temperature if that is safe.
- Suggested methods of
compliance
- Food receipt
- Receive food by the supplier in
good condition
- Receive food by the supplier in
good condition
- Food storage
- Food must be stored properly under
the laws
- Food must be stored properly under
the laws
- Food display
- Keep food in good aspect to
the diner
- Keep food in good aspect to
the diner
- Food receipt
- Enforcement
- Failure to comply with a requirement of the Food Safety
Standards is an offence under the State or Territory
food or health laws
- Enforcement of the temperature
control requirements
- Enforcement of the cooling
requirements
- Enforcement of the reheating
requirements
- Enforcement of the temperature
control requirements
- Failure to comply with a requirement of the Food Safety
Standards is an offence under the State or Territory
food or health laws
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