Frequently Asked Questions

Temperature Control

How do you check the temperature of food on delivery, without tampering with the packaging?

How is food set up for tasting maintained at the right temperature?

What should I do if suppliers deliver food outside the hours of operation, and leave the food on the ground outside?

How often should we monitor, and should we keep temperature records of food delivered and food in our business?

Are thermostats on cool rooms and bain-maries reliable? How do we check them?

What sort of thermometers are required - probe or infrared?

How soon should potentially hazardous food be refrigerated after it is cooked?

Potentially hazardous foods to be cooled and used later should be refrigerated as soon as possible after cooking. According to the Food Safety Standards, to safely cool food it must be cooled from 60C to 21C within 2 hours, then from 21C to 5C or less within the next 4 hours (6 hours total). If you leave food on the bench for 2 hours, it will not be able to cool quickly enough to meet the cooling rule above. Thus, you need to put food into refrigeration as soon as possible, generally no longer than half an hour after cooking ends.

Before cooling, ensure you decant soups, gravies, custards or stews into shallow containers - they will not cool rapidly enough in a deep cooking pot, even if you put the cooking pot into the coolroom or fridge. If you are cooling down roast meats, you should divide into smaller portions before cooling.

If you conduct a large amound of cooling each day, or if you find that you cannot cool food fast enough in your current coolroom or fridge, you may wish to consider the purchase of a blast chiller. A blast chiller is an excellent investment as it can cool food from steaming hot, to below 5oC within 90 minutes. It also has the ability to improve the shelf life of foods.



How do I know that the truck operator has not had potentially hazardous food out of temperature control for more than 2 hours?

Can food be refrozen?

What are the best methods to defrost foods?

Will freezing/boiling food destroy bacteria?

Can you supply me with information on Food Safety for Churches and Community Groups?

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