Food Safety: Temperature control of potentially hazardous foods

Food Safety: Temperature control of potentially hazardous foods

1. Alternative temperature control systems

   • Keep potentially hazardous foods either 5
     C or colder or 60
     C or hotter
   • The 2 hour/4 hour guide
     • 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.
       • The four hours includes any time that the food has been out of temperature control during preparation, storage, display and transport.

2. Temperature control requirements

   • To ensure that food stays safe, you are legally required to ensure that potentially hazardous foods are kept either very cold (5
     C or colder) or very hot (60
     C 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 5
         C and 60
         C) is kept as short as possible to minimise the opportunity for bacteria to multiply
       • Measure the temperature of food

3. Suggested methods of compliance

   • Food receipt
     • Receive food by the supplier in good condition
   • Food storage
     • Food must be stored properly under the laws
   • Food display
     • Keep food in good aspect to the diner

4. 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

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