1. Temperature control requirements
1.1. Apply to all types of food businesses that handle or sell potentially hazardous foods.
1.1.1. Ensure that potentially hazardous foods are kept either very cold (5C or colder) or very hot (60C or hotter) .
1.1.2. By keeping food very cold (5C or colder) or very hot (60C or hotter) you can stop food-poisoning bacteria from multiplying in the food or producido poisons.
1.2. Potentially hazardous foods
1.2.1. Raw and cooked meat ,smallgoods such as Strasbourg, ham and chicheen loa, dairy products, seafood,processed fruits and vegetales, cooked rice and pasta , foods containing eggs, beans, nuts or other protein-rich foods such as quiche, fresh pasta and soy bean products , foods that contain these foods.
1.2.2. How can my business comply with the temperature control requirements?
1.3. Is to ensure that potentially hazardous food is kept either very cold (5C or colder) or very hot (60C or hotter).When preparing food, keep the food at room temperature for as short a time as possible by preparing the food in batches and placing it in the refrigerator as soon as it is ready.
1.3.1. How do I measure the temperature of food?
1.3.2. You will need a thermometer with a probe that can be inserted into the food.
2. Enforcement
2.1. How will the requirements be enforced?
2.1.1. Failure to comply with a requirement of the Food Safety Standards is an offence under the State or Territory food or health laws.
2.1.2. Enforcement of the temperature control requirements
2.2. If the foods are 5C or colder or 60C or hotter you have complied with the requirements. If the food is at another temperature, the officer will ask you to demonstrate the safe alternative system you are using. This is a legal obligation you have under the Standards
2.2.1. Enforcement of the cooling requirements
2.2.2. The enforcement officer will check the size of containers you are using to cool potentially hazardous food
2.3. Enforcement of the reheating requirements
2.3.1. The enforcement officer will ask you if you reheat any food for holding hoy .
3. Alternative temperature control systems
3.1. Food businesses are responsible for ensuring that potentially hazardous foods stored, displayed or transported at temperatures between 5oC and 60oC are safe
3.1.1. Three different ways that businesses can use to demonstrate that their alternative system is safe are:
3.1.1.1. Use a food safety program , implement a process for which there is documented sound scientific evidence that the process will not affect the safety of the food , industry guidelines may be available which provide advice on implementing safe alternative systems based on sound scientific evidence.
3.2. The 2 hour/4 hour guide tells you how long food can be at room temperature and remain safe.
3.2.1. The four hours includes any time that the food has been out of temperature control during preparation, storage, display and transport.
3.2.2. If the food has been held for a total of four hours (or longer), discard it—it may not be safe to eat.
4. Suggested methods of compliance
4.1. You will need to control the temperature of your food or, if the food is not refrigerated or kept hot, you will need to limit the time
4.1.1. Food receipt
4.1.2. Food storage