Temperature Control

You must receive, store, display, and transport potentially hazardous foods under temperature control. Potentially hazardous foods (PHFs) are foods that are required to be kept at certain temperatures to minimise the growth of any harmful bacteria that may be present or to prevent the formation of toxins in the food, for example: • raw and cooked meat and poultry; • dairy products, e.g. milk and custard; • seafood; • cut fruit and vegetables; • cooked rice and pasta; • eggs; and • gravies and soups. The temperature at which these foods need to be kept is: • At or below 5°C; or • At or above 60°C. PHFs stored between 5°C and 60°C are considered to be in the temperature danger zone and must be used quickly or discarded. You can ensure the temperature of your food is in the safe zone by inserting your probe thermometer into food, or placing it between two products and measuring the temperature without piercing your product.