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?

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

Food businesses have the right to ask transporters if, and how long, potentially hazardous foods have been outside of temperature control; food transporters carrying these types of foods are also food businesses and are thus required to meet the Standards.

Some refrigerated transport vehicles produce data logs that record the temperature of foods for up to 48 hours - food receivers can ask to view those data logs. If transporters cannot demonstrate that the food is safe the food business should not accept the food.

On delivery, you should always check a sample temperature of high risk foods. If the food is above 5 degrees celcius, you should not accept the delivery.

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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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