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    Food Safety Poster

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    enjazco.rsg

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    © All Rights Reserved
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    Food Safety Poster

    Uploaded by

    enjazco.rsg
    127 views1 page

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    Food-Safety-Poster

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    Copyright:

    © All Rights Reserved
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    127 views1 page

    Food Safety Poster

    Uploaded by

    enjazco.rsg

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Food safety rules

    Cold storage Cooking food


    • Cold food must be 5°C or colder. • Use a thermometer to make sure
    • Frozen food must be frozen hard. foods are thoroughly cooked
    100ºC and the centre reaches 75°C.
    • Check the temperature of fridges
    and cold storage areas regularly. • Hot food must be kept at 60°C
    • Thaw food in your fridge, away or hotter.
    from, and below, cooked or ready Hot food zone • Check that only clear juices
    to eat food. run from thoroughly cooked
    minced meat, poultry, chicken
    60ºC or rolled roasts.
    Preparation
    • Limit the time that high-risk food AVOID
    is in the temperature danger zone
    Cooling food
    TEMPERATURE
    and return to the refrigerator • High-risk food must cool from
    during delays. DANGER ZONE 60°C to 21°C in the first 2 hours,
    • If food is kept within the and then to 5°C or lower in the
    temperature danger zone for a next 4 hours.
    total time of 4 hours or more, 5ºC • Once food has cooled to 21°C

    Authorised and published by the Victorian Government, 50 Lonsdale St, Melbourne. © Department of Health, February 2012 (1201031)
    throw it out. put it in the refrigerator or freezer.
    Cold food zone
    • Large portions of food take longer
    0ºC to cool. Divide large portions into
    Cross-contamination smaller batches before cooling.
    • Cross-contamination occurs
    when harmful bacteria or allergens
    Frozen Cleaning
    spread to food from other food, -15ºC
    surfaces, hands or equipment. food zone • Use clean, sanitised and dry cutting
    This can lead to food-poisoning, boards, equipment and utensils.
    to ensure crosscontamination • Clean and rinse wiping cloths after
    does not occur, make sure you; each use, and change frequently.
    – Keep raw food separate from • Wash hands thoroughly
    cooked or ready-to-eat food. and regularly.
    – Use separate utensils and cutting
    boards when preparing raw and
    cooked or ready-to-eat food.

    For more information call 1300 364 352


    www.health.vic.gov.au/foodsafety
    Temperature Hygiene Cross-contamination

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