Food Handling Controls (Show all)

Is potentially hazardous food stored under temperature control?

Guidance		Standard 3.2.2 cl 6(2) of the Code requires a food business store potentially hazardous food under temperature control. If it is food that is intended to be stored frozen, the business must ensure the food remains frozen during storage. To keep food safe, businesses must ensure that potentially hazardous foods are kept either very cold (5oC or colder) or very hot (60oC or hotter). If a food business stores food between 5°C and 60°C, the businesses must be able to demonstrate that this will not adversely affect the microbiological safety of the food. Further details are at Appendix A. It is advisable to store food at the storage temperature recommended by the manufacturer of the food. It is only safe for food to be between 5°C and 60°C for a limited time (e.g. while it is being prepared) because over time pathogenic bacteria can multiply in food to unsafe numbers.
Non-compliance	Minor	One to two potentially hazardous food items under temperature control has been measured with an internal temperature slightly outside of the required range. E.g. a cut salad in a refrigerated preparation display area has a temperature of 8°C.
	Major	Isolated occurrences where potentially hazardous food under temperature control has been measured with an internal temperature outside of the required range. E.g. cooked beef strips stored in the under bench fridge are at 11°C and a container of feta cheese has a temperature of 9°C, while other items measured are within temperature control. Foods which are intended to remain frozen are not being maintained solid frozen during storage.
	Critical	Multiple occurrences where potentially hazardous food under temperature control has been measured with an internal temperature outside of the required range. E.g. potentially hazardous food items are continuously found outside of temperature control in refrigerated units or hot holding, demonstrating temperature control has not been maintained. Single occurrence where potentially hazardous food that produces a toxin or histamine are stored outside of temperature control. E.g. a large container of prawns prepared for food preparation are stored at 23°C with no time/temperature control. Refrigerated cool room has failed and the food business has no records demonstrating the time potentially hazardous food was outside of acceptable temperatures.