Food Storage

Sets out the temperature control requirements for the handling of food goods.

When storing food you must ensure that:

• The food is protected from the likelihood of contamination;

• Potentially hazardous food is stored under temperature control;

• Frozen food stays frozen during storage.

Temperature Control

Temperature control is essential in maintaining food safety. All potentially hazardous food must be kept under temperature control.

Temperature control means keeping food:

1. 5C or below; or

2. 60C or above.

Temperature danger zone

Danger zone’ is when potentially hazardous food (such as in the table above) is kept between 5oC and 60oC. When potentially hazardous food is kept between these temperatures food poisoning bacteria can grown rapidly.

Temperature monitoring

To ensure our potentially hazardous food is kept outside of the danger zone (either below 5oc or above 60oc) we conduct regular temperature checks.

(Temperature gauge located outside of cool room, temperature gauge also located in production area. Allow as little time as reasonably necessary for producing to keep food production under 2 hour window for each “batch” of raw meat)

DO NOT leave food out if not required to do so - Move immediately into cool room.