Food Handling Controls (Show all)

Is potentially hazardous food displayed under temperature control?

Guidance		A food business must display potentially hazardous food under appropriate temperature control (i.e. at or below 5⁰C or at or above 60⁰C). If the food is intended to be frozen it must remain frozen when on display (see Standard 3.2.2 cl 8(5) of the Code). If a food business displays food between 5oC and 60oC, the businesses must be able to demonstrate that this will not adversely affect its microbiological safety. Potentially hazardous food can be safely displayed at temperatures between 5⁰C and 60⁰C provided that the time that the food is at these temperatures is minimised. The use of time as a control measure for the growth of pathogens in potentially hazardous food is outlined in Appendix A. With respect to frozen food, businesses should follow the manufacturer’s storage instructions to maintain product quality and shelf life.
Non-compliance	Minor	One to two displayed potentially hazardous food items have been measured with an internal temperature slightly outside of temperature control. E.g. a vegetable curry in a Bain Maire is at 56oC and the temperature can be quickly increased to >60oC by stirring the food regularly or increasing the temperature of the Bain Marie.
	Major	More than two displayed potentially hazardous food items are not within temperature control and no time/temperature control are documented. E.g. four hot held items containing meat or tofu are not at or >60⁰C and there is no documentation of time/temperature controls. The cold food display is overstocked before lunch service and the prepared sandwiches containing potentially hazardous food are not within temperature control and there is no time/temperature controls in place. Raw meat displayed throughout the day’s trade at a butcher shop is not 5⁰C or below and may result in food spoilage. Foods which are intended to remain frozen are not being maintained frozen during display.
	Critical	Majority of displayed potentially hazardous food is not under temperature control or at a temperature for optimal bacteria growth. E.g. hot items within the Bain Marie have an internal temperature of 40⁰C or cold items are held at room temperature with no time/temperature documentation. Potentially hazardous food that produces a toxin or histamine is not displayed within appropriate temperatures. E.g. raw seafood cabinet is not below 5⁰C. Refrigerated display or bain-marie has failed and records of food temperatures have not been kept whilst food is still in use. The proprietor is unable to confirm the time that the food was placed on display and therefore the business is unable to demonstrate that the food is safe.