HOT PIES

- TOP 5 FOOD SAFETY FACTORS -

HOT PIES
NP3

Retailers that handle food

Get the right ‘Most foodborne disease is caused by poor hygiene
practices and improper handling of food’ - WHO
It doesn’t need to be
a formal qualification
training
Everyone must know how to keep food safe.

Temperature Hold food at 60°C or more. Throw away food that

has been held below 60°C for more than 2 hours.
75°C
Control and over
COOKED
FOOD
60°C 5 bacteria on a sandwich at
Heat and store HOLDING HOT PIES
and over 11am can multiply to over 10
potentially hazardous FOOD HOT
million by 6pm. Make sure
food at the right temp 5°C - 60°C food isn’t left unrefrigerated
DANGER
to stop bugs growing. Food should not be
ZONE for more than 4 hours.
in this zone for
more than 4 hrs.

5°C
CHILLED
and under FOOD

Bugs can be found

Keep cooked food separate from raw food. Keep
Cleaning
Cleaning everywhere - even on
surfaces that look Allergens
Separation allergens separate. Use separate equipment or
wash equipment between use.
clean.
Allergens include:
Fresh fruit Cooked or Raw meat, Allergens
Bugs can survive up can survive on & vegetables ready to eat fish & eggs
Bacteria foods
to 2 hours onaverage
hard 20 min - 4 hours Peanuts Soy Dairy Cereals that
contain
surfaces. on hardCrumbs encourage
surfaces.
beans
gluten
pests. Make sure to
clean up your
surfaces and floors. Eggs Sulphites Tree nuts Fish
Fresh produce can have
soil and pesticides. Keep Bugs in raw food
this produce away from can make people
Regular ready to eat food unless sick. It’s important
Sesame
seeds Shellfish
to avoid cross

CLEANING
it’s washed.
contamination. THESE CAN KILL
Even small traces can
reduces bugs cause an allergic reaction.

1 in 4
Wet hands under
Hygiene running water

KILL Rub hands together

90%
Avoid spreading bugs by
keeping hands clean, with soap for 20 seconds
wearing suitable clothing
and not going to work of
BUGS
Rinse hands with
sick.
water
by washing your people have
hands properly faecal bacteria Dry hands thoroughly with a
on their hands clean, dry towel or hand drier

Find out what food safety law means for you

www.mpi.govt.nz/foodact