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    Food Safety Rules - A3 Poster

    Uploaded by

    Bhavana Bhatt
    The document provides food safety rules around keeping food hot, cold, clean, uncontaminated, and allergen safe. It discusses temperature requirements for storing and cooking food, separating raw and cooked foods, cleaning equipment, and identifying allergens.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Food Safety Rules - A3 Poster

    Uploaded by

    Bhavana Bhatt
    285 views1 page
    The document provides food safety rules around keeping food hot, cold, clean, uncontaminated, and allergen safe. It discusses temperature requirements for storing and cooking food, separating raw and cooked foods, cleaning equipment, and identifying allergens.

    Original Description:

    Food safety

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    © © All Rights Reserved

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    The document provides food safety rules around keeping food hot, cold, clean, uncontaminated, and allergen safe. It discusses temperature requirements for storing and cooking food, separating raw and cooked foods, cleaning equipment, and identifying allergens.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    285 views1 page

    Food Safety Rules - A3 Poster

    Uploaded by

    Bhavana Bhatt
    The document provides food safety rules around keeping food hot, cold, clean, uncontaminated, and allergen safe. It discusses temperature requirements for storing and cooking food, separating raw and cooked foods, cleaning equipment, and identifying allergens.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Food safety rules

    Keep it hot Keep it cold Keep it clean


    • Use a thermometer to make • Cold food must be 5 °C • Use clean, sanitised and dry
    sure foods are thoroughly or colder. cutting boards, equipment
    cooked and the centre • Frozen food must be and utensils.
    reaches 75 °C. frozen hard. • Clean and rinse wiping cloths
    • Hot food must be kept • Check the temperature of after each use, and change
    at 60 °C or hotter. fridges and cold storage them frequently.
    • Check that only clear juices run from thoroughly areas regularly. • Wash and dry your hands thoroughly
    cooked minced meat, poultry, chicken or rolled roasts. and regularly.

    Keep it uncontaminated Keep it quick Keep it allergen safe


    • Keep raw food separate from • Limit the time that high-risk • Identify allergens and label or
    cooked or ready-to-eat food. food is in the temperature name them in foods on your
    • Use separate utensils danger zone (5 °-60 °C) and menu or display.
    and cutting boards when return to the refrigerator • Use and store foods known to
    preparing raw and cooked during delays. contain allergens in a way that
    or ready-to-eat food. • Large portions of food take prevents them contaminating
    • Thaw food in your fridge, away from, longer to cool. Divide large portions other foods.
    and below, cooked or ready-to-eat food. into smaller batches before cooling. • Train staff in food allergen risks,
    • If food is kept within the temperature danger zone management and communication.
    for a total time of 4 hours or more, throw it out.

    Don't let your


    food turn nasty www.betterhealth.vic.gov.au www2.health.vic.gov.au/public-health/food-safety
    Authorised and published by the Victorian Government, 1 Treasury Place, Melbourne. © State of Victoria, February 2017.
    Printed by Mercedes Waratah Digital, Port Melbourne (1612005)

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