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  • Temperature of Food - Final

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    Potentially hazardous foods such as meat, dairy, eggs, and seafood must be kept at certain temperatures - either below 5°C or above 60°C - to minimize the risk of dangerous microorganisms. These foods should be checked with a thermometer and kept either refrigerated or heated, spending as little time as possible between 5-60°C which is the danger zone for bacterial growth. The document provides guidelines on safe temperature ranges and checking food temperatures to ensure food safety.

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    Potentially hazardous foods such as meat, dairy, eggs, and seafood must be kept at certain temperatures - either below 5°C or above 60°C - to minimize the risk of dangerous microorganisms. These foods should be checked with a thermometer and kept either refrigerated or heated, spending as little time as possible between 5-60°C which is the danger zone for bacterial growth. The document provides guidelines on safe temperature ranges and checking food temperatures to ensure food safety.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    29 views1 page

    Temperature of Food - Final

    Uploaded by

    MM
    Potentially hazardous foods such as meat, dairy, eggs, and seafood must be kept at certain temperatures - either below 5°C or above 60°C - to minimize the risk of dangerous microorganisms. These foods should be checked with a thermometer and kept either refrigerated or heated, spending as little time as possible between 5-60°C which is the danger zone for bacterial growth. The document provides guidelines on safe temperature ranges and checking food temperatures to ensure food safety.

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    © All Rights Reserved
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    of 1

    Keeping food at the right

    temperature
    As a food business you need to keep potentially hazardous SAFE FOOD AUSTRALIA
    food at certain temperatures to make sure it stays safe to eat.
    InfoBite

    Potentially hazardous foods Safe temperature guide


    Potentially hazardous foods are foods that need Generally, potentially hazardous food must always
    to be kept at certain temperatures to minimise the be at 5oC or colder, or 60oC or hotter to keep it safe.
    risk of dangerous microorganisms or toxins. They You can only keep food at another temperature if
    include: you can show it stays safe at that temperature.
    • raw and cooked meat or poultry
    • foods containing eggs (cooked or raw)
    • dairy products like milk, cream and fresh
    custard
    Checking the temperature
    Use a thermometer to check the temperature of
    • seafood
    food to make sure it’s at a safe temperature.
    • sprouted seeds (like beans and alfalfa)
    The best way to check is to use a probe
    • cut fruit and vegetables thermometer and insert it into the thickest part of
    • cooked rice, and fresh or cooked pasta the food.
    • sandwiches, pizzas and sushi. If you can’t insert the thermometer because the
    food is packaged, then lay the thermometer
    lengthwise along the package, or use a
    Keep it cold, keep it hot, or make it scanner-type thermometer to check the food’s
    quick temperature.
    If you need to have the food at temperatures
    between 5oC and 60oC for any time (for example Need more information?
    while preparing a meal on a kitchen bench) then
    this should be done as quickly as possible. Safe Food Australia is a guide to the food safety
    standards in Chapter 3 of the Food Standards Code.
    Potentially hazardous food is explained in Appendix
    1 and 2. Specific requirements are covered under
    Standard 3.2.2 clauses 5, 6, 8 and 10.
    60oC
    DANGER ZONE

    Harmful bacteria can grow Copies of the guide, some translated fact sheets
    rapidly in food in this range. and other information is available at
    www.foodstandards.gov.au/safefood or by
    5 oC
    emailing information@foodstandards.gov.au.

    Food must be kept under temperature control


    at all other times including when it is received,
    stored, displayed or transported.

    Food safety doesn’t just happen

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