Environmental Health Unit
Whitehorse City Council
379 Whitehorse Road Nunawading 3131
Locked Bag 2, Nunawading Delivery Centre Vic 3131
Ph: 9262 6197 Fax: 9262 6506
REQUIREMENTS FOR
CLASS 3
FIXED FOOD PREMISES
(Including Minimum Records)
December 2010
TRIM: 10/169689
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INTRODUCTION
The Food Act 1984 regulates the sale of food for human consumption. On 1 July 2010, a new state-wide food
business classification system and changed regulatory requirements have been adapted for food premises
operating in Victoria.
Under the Food Act 1984, all premises selling food must be registered with their local council.
Section 35A of the Food Act 1984 stipulates:
35A(1) The proprietor of a food business must not allow the business to operate from any food premises–
(a) That is not registered with the registration authority in accordance with Division 3; or
(b) While the registration of the premises is suspended.
Under the Food Act 1984, it is an offence with a monetary penalty for operating a food premises without Food Act
Registration.
WHAT IS A CLASS 3 FOOD PREMISES?
A class 3 food premises is a premises that handles low risk food, the wholesale of pre-packaged food, or sells prepackaged or potentially hazardous food that requires temperature control. It also includes community Groups
where food is cooked prior to consumption and does not operate more than 2 consecutive days.
For a full list of class 3 activities see the Department of Health website www.health.vic.gov.au/foodsafety . If your
activities are not listed, please contact the Environmental Health Unit of 9262 6197 for assistance with the
classification of your premises.
WHAT IF WE CHANGE THE TYPE OF FOOD WE SELL?
Please note that if you plan to alter the type of food you will be selling to include higher risk activities (such as
unpackaged high risk foods, e.g. meats, smallgoods, seafood, salads, sandwiches, cooked rice and pasta etc, then
you must notify Council’s Environmental Health Unit. You are obligated under the Food Act to advise Council of any
changes in the types of food you sell. Council will decide whether reclassification of your food premises is required.
If your classification changes you must ensure you meet the food safety regulatory requirements of that class.
WHAT ARE THE REGULATORY REQUIREMENTS OF CLASS 3 FOOD PREMISES?
As a class 3 your food premises must:
 Ensure that food that is sold or prepared for sale is safe to eat
 Retain annual registration with the City of Whitehorse
 Be inspected by Council when initially registered, or on transfer of the food premises to a new proprietor,
and a minimum of once per year thereafter as part of the registration renewal process
 Maintain the minimum records contained in this booklet relating to your food handling practices. These
minimum records must be kept on site at your food premises at all times
 Ensure that you comply with the Food Act 1984 and the Food Standards Code at all times. Examples of
requirements include:
o Food safety knowledge
o Cleaning and sanitising requirements
o Structural requirements
o Thermometer maintenance and use requirements
o Registration requirements
o Pest control requirements
o Food recall requirements
o Food storage requirements
o Thawing frozen food requirements
o Preparation requirements
o Cooking requirements
o Reheating prepared food requirements
o Food storage requirements
o Labelling requirements
o Record keeping requirements
FOOD SAFETY TRAINING FOR STAFF WORKING WITH FOOD
Given the low food safety risks associated with class 3 activities, your premises is no longer required by law to
have a Food Safety Supervisor. However Council recommends that food handling staff undertake a free online food
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safety training provided by the Department of Health. ‘Do Food Safely’ provides training, information and advice for
people preparing and handling food.
‘Do Food Safety’ is available at http://dofoodsafely.health.vic.gov.au/ . A certificate is provided to all participants
who satisfactorily complete the course. This certificate should be kept onsite at the premises to demonstrate staff
training.
Food Safety Knowledge and skills.
What are the risks?
 Food handlers with poor knowledge or practices may contaminate food which may cause food to be unsafe
and result in food poisoning of customers.
Handy hints
 Ensure that all staff who handle food maintain good personal hygiene.
 Make sure the hand wash basin is working properly
 Avoid touching nose, mouth, hair and skin during food preparation
 Prevent coughing or sneezing directly onto any food
 Tie back long hair and wear head gear (such as hats and disposable hair nets) to prevent hair getting
into food
 Wear minimum jewellery (a plain wedding band is acceptable).
 Ensure that all staff who handle food use the following work practices:
 Do not wear uniforms outside the food area
 Wear suitable protective clothing while preparing and handling food
 Use disposable gloves appropriately
 Do not or eat or drink in food preparation areas
 Cover cuts or sores with a waterproof, bright (preferably blue) band-aid
 Ensure that all staff wash their hands frequently, including when they have been:
− To the toilet
− Handling any food that might potentially contaminate other food products (including raw ingredients and
allergens)
− Eating or drinking, smoking, licking fingers, biting nails
− Coughing, sneezing, using a handkerchief or disposable tissue
− Disposing of or handling waste
− Handling anything else other than food (e.g. money, cleaning cloths, cleaning equipment)
CLEANING AND SANITISING REQUIREMENTS
Ensure food preparation surfaces and equipment are kept clean and sanitised
What are the risks?
 Food might be contaminated and become unsafe to eat if the food premises, food preparation equipment
and food transport vehicles and containers are not cleaned and sanitised properly.
 Dirty equipment used in food preparation can transfer bacteria and cause food poisoning.
 Dirty cloths can spread bacteria in food preparation areas. Bacteria from cleaning cloths could spread to
food preparation areas if staff do not follow basic food hygiene practices.
 Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat or a combination of
both.
Six cleaning steps for food contact surfaces and equipment
1. Pre-clean – scrape, wipe or sweep away food scraps and rinse with water.
2. Wash – use hot water and detergent to remove grease and dirt, and soak if needed.
3. Rinse – rinse off any loose dirt or detergent foam.
4. Sanitise – use a sanitiser to kill remaining germs.
5. Final rinse – wash off sanitiser (read sanitiser’s instructions to see if you need to do this).
6. Dry – allow to air dry.
Cleaning handy hints
 Create a cleaning schedule to keep track of what must be cleaned and when. A cleaning schedule should
include:
− All equipment and surfaces to be cleaned, how to clean these items, how often to clean these items and
who should do it.
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Operate a clean-as-you-go policy and clean all spillages immediately. Provide cleaning materials,
equipment and cleaning agents in order to clean effectively.
Use clean or disposable dishcloths, single-use paper towels are better than cloths. Wash cloths in hot
water and detergent after every use and sanitise dishcloths regularly. Replace cloths regularly during each
shift. Have a specific receptacle to store dirty cloths that need washing.
Sanitising and chemical usage handy hints
 Know what your cleaning products are designed for and how to get the best from them before you use
them.
 Check with your chemical supplier for advice about what cleaning agents are suitable for food premises,
food contact surfaces and equipment.
 Follow the manufacturer’s instructions when using a sanitiser. Some sanitisers work as a detergent and a
sanitiser and some might need to be applied more than once when used for heavy cleaning work.
 Clean surfaces before sanitising – unclean surfaces cannot be sanitised.
If using bleach as a sanitiser:
 Make up your bleach-and-water solutions every 24 hours because the chemical breaks down and becomes
ineffective after this time. Preparation of solutions should occur away from food and food preparation
areas. Old batches or out-of-date chemicals should be disposed of safely.
 Use the appropriate bleach and water solution ratios – 2.5 ml (1 teaspoon) of bleach to 1 litre of water for
household bleaches or 1ml of bleach to 1 litre of water for commercial bleaches. (Check ratios on products
label or with your supplier.)
 Store chemicals in clearly labelled containers that are free from damage or leaks in a designated area
separate from food preparation and food storage areas. Never store chemicals in food or drink containers.
STRUCTURAL REQUIREMENTS
Ensure the food premises is maintained in a good working order
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A food business must maintain the food premises, fixtures, fittings, equipment, and those parts of vehicles
that are used to transport food, in a good state of repair and working order.
A food business must not use any chipped, broken or cracked eating or drinking utensils for handling food.
Handy hints
 Maintain equipment and replace when defective. Other parts of your premises, such as pest control
screens and refrigerators, must always be working properly to maintain the safety of the food you produce.
 Create a maintenance schedule to track when equipment has been serviced and note when the next
service is due. You might wish to note it in your business diary (instead or as well).
THERMOMETER MAINTENANCE AND USE REQUIREMENTS
Ensure that all thermometers and temperature measuring equipment are accurate and calibrated correctly.
What are the risks?
 Without an accurate thermometer you might not know whether high-risk foods have been sufficiently
cooked, are being kept at the correct temperature in a refrigerator or display unit, are being cooled and
reheated safely or whether high-risk food is at the correct temperature when it arrives at your business.
 A thermometer might contaminate food if it is used incorrectly or not cleaned and sanitised properly.
 You are required to keep high-risk food foods at 5°C or colder or at 60°C or hotter when being stored,
displayed and transported. Other time and temperature requirements apply to the cooking and reheating of
cooked high-risk foods.
Handy hints for maintaining your thermometer
 Keep thermometers easily accessible at your business premises.
 Use a thermometer that can be inserted into the food to measure its core (the middle). This means the
thermometer must have a probe.
 Use a thermometer that is accurate to ±1°C. This means that when the thermometer reads 5°C, the actual
temperature of the food is between 4°C and 6°C.
 The thermometer must be easy to read. A digital probe is the best type.
 Sanitise the thermometer before and after using it.
Handy hints for using your thermometer
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Make sure the thermometer is calibrated regularly (as per the supplier or manufacturer’s requirements).
Make sure the probe on the thermometer is cleaned and sanitised before and after measuring food
Take the food’s core temperature by inserting the probe into the food and wait approximately 30 seconds
until the temperature reading stabilises before reading the temperature.
Measure the surface temperature of vacuum packed or frozen foods by placing the length of the probe
thermometer between two vacuum packs or frozen items — the temperature will be approximate, but the
package will remain intact.
CHECKING THE ACCURACY OF THERMOMETERS
To make sure that food is at the correct temperature, you need to check temperatures regularly. To do this
properly, you’ll need an accurate thermometer.
You should check the accuracy of your thermometer at 6 monthly using the following calibration procedures:
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Crush ice into a container.
Add enough pre-cooled water to make an ice/water mixture or slurry.
Insert thermometer into the mixture.
Wait three minutes and record the temperature.
If you cook or re-heat food, your thermometer will also have to be calibrated at a high temperature.
Place the thermometer into boiling water and allow a few minutes for the temperature to stabilise. The temperature
should read 100°C when the thermometer is removed.
The temperature should read 0°C. If it varies by more than 1°C (up or down), it should be adjusted or, if that’s not
possible, replaced. Probe type thermometers have a limited battery life, and the batteries should be replaced
towards the end of their useful life if accuracy is to be maintained.
Chill thermometers (in refrigeration units) need to be calibrated regularly, as they can become damaged. You can
do this by placing your portable thermometer near the chill thermometer and comparing the reading. If the chill
thermometer reading does not match your calibrated thermometer you should contact your refrigeration service.
If you use temperature indicators, these should be checked against a calibrated thermometer prior to use. Replace
the indicators if they are not accurate.
PEST CONTROL REQUIREMENTS
Ensure that food is secure and protected from pests.
What are the risks?
 Food might be contaminated by pests and become unsafe for eating. Pests can include mice, rats,
cockroaches, flies, ants, birds, beetles and weevils.
 Control of pests and throwing out contaminated food can be costly for the business.
Handy hints
 Design and maintain the food premises so that pests cannot access any place where there is food or any
place where they can nest or breed. Install screens on doors and windows that can be opened. Install pest
exclusion strips on all doors.
 Conduct regular pest inspections of your premises and take corrective action as required.
 Label bait stations with the date of installation and secure to the ground.
 Use a diary or create a log sheet to record what bait was used, note any pest activity and areas that need
to be cleaned or repaired to keep the premises secure from pests.
 Use sealed pest-proof containers when storing or displaying food and ingredients.
 Protect food from possible contamination if chemicals are used for pest control.
FOOD RECALL REQUIREMENTS
Ensure your responses to food recalls are prompt
What is a food recall?
A supplier, food manufacturer or a government official might notify you that a particular food is unsafe. If you stock
that food, you are required by legislation to remove that food from sale and dispose of it as advised. This is known
as a ‘food recall’.
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What are the risks?
 The health of the public might be at risk if recalled food is not removed quickly and disposed of
appropriately.
Handy hints
 If you supply food to other businesses, obtain a copy of the FSANZ Food Industry Recall Protocol. Phone
(02) 6271 2222 or visit their website www.foodstandards.gov.au/publications.
 Subscribe to FSANZ to receive information on food recalls from the Food Standards website
www.foodstandards.gov.au/consumer information/recalls.
 Know the name and address of all the suppliers of all your foods. Record this on your Supplies Record 1
 When you receive a recall notice, take immediate action to remove food from use or display in your
business.
 Follow all other instructions given by the supplier or the City of Whitehorse.
FOOD STORAGE
Ensure that stored food remains safe.
What are the risks?
 High-risk food held at room temperature, which is in the temperature danger zone of 5°C to 60°C, can
promote the growth of food poisoning bacteria and cause illness when eaten.
 Some packaged foods will have a shorter shelf life after it has been opened.
 Bacteria from raw or spoiled food can drip onto ready-to-eat food and cross-contaminate it.
 Food that is not properly wrapped or covered in storage can become contaminated by bacteria, foreign
objects, dirt, chemicals or allergens.
 Food containing allergens may contaminate other food.
Handy hints
 Read the label and store food in accordance with the manufacturer’s instructions.
 Store foods known to contain allergens away from other foods. To find out more about allergens and how
you may help customers with allergen questions, see www.health.vic.gov.au/foodsafety
 Keep all storage areas clean and keep food off the floor, so that you can clean it regularly.
 Don’t crowd the storage area (including in the cool room or freezer). Include all storage areas in your
cleaning schedule.
 Make sure the freezer and refrigerator or cool room can keep food at the right temperatures.
 Don’t overload freezer or refrigeration units. Have refrigerators and cool rooms regularly checked and
serviced by a qualified technician.
 During a power failure, keep all cool room and refrigerator doors closed. Check the temperature of all food
when the power is restored.
 After opening food, reseal the container or put food into clean, food-grade containers with a secure fitting
lid.
 Label containers with the product, batch number and date or keep the ingredient information on file.
THAWING FROZEN FOOD
Ensure that defrosting food does not contaminate other food and is defrosted thoroughly before cooking.
What are the risks?
 Food poisoning bacteria can grow in food that is not defrosted properly. If food is still frozen or partially
frozen, it will take longer to cook. The outside of the food could be cooked, but the centre might not be,
which means it could contain food poisoning bacteria.
 The safest place to thaw frozen food is in the refrigerator or cool room. This takes longer than at room
temperature so you have to plan ahead. Some food can take as long as two days to thaw completely.
 Keep meat, poultry and fish separate from other food and in suitable containers when defrosting, to prevent
cross-contamination. Make sure juices from thawing food do not fall onto or contact other food, which could
cause cross-contamination.
Handy hints
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Food must be thoroughly defrosted before cooking, unless the manufacturer’s instructions tell you to cook it
from frozen (for example, ready-to-eat foods, such as frozen meals or individually quick-frozen foods).
Whatever method is used to defrost food, you should try to use food straight after it has been defrosted.
If you defrost a lot of foods in your business, consider setting aside refrigerator space specifically for
defrosting or using a special defrosting cabinet.
A fast way to defrost food is in the microwave using the ‘defrost’ setting. Foods defrosted in this way should
be cooked immediately, as the temperature of the outside of the food is usually different to the temperature
on the inside of the food, allowing food poisoning bacteria to grow. Throw away high-risk food if thawed in a
microwave and left to stand for more than 2 hours.
PREPARATION
Ensure food does not become contaminated during preparation or handling.
What are the risks?
 Raw food contains bacteria, so it’s important to follow hygienic practices to prevent food poisoning and
keep food safe.
 Preparation brings food out of safe storage and exposes it to food safety risks
 If food is left too long out of refrigeration, bacteria can multiply and cause food poisoning.
 Unwashed hands and clothing and contaminate the food.
 Incorrect use of single use gloves can contaminate food.
 Bacteria on raw food, including food used for garnishes, can contaminate cooked or ready-to eat food.
 Foreign objects and chemicals can contaminate uncovered food.
 Allergens can spread from one type of food to another from surfaces, hands and equipment.
Handy hints
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Wash ready-to-eat fruit and vegetables on the day you intend to use them. When preparing vegetable and
salad ingredients, wash them thoroughly in clean drinking water (ideally in a separate sink dedicated to
food preparation)
Clean and sanitise chopping boards and work surfaces before preparing other foods.
Wash hand thoroughly or change gloves between each task.
COOKING
Ensure that food is properly cooked.
What are the risks?
 Raw or undercooked foods are the main source of bacteria in the kitchen. Food poisoning bacteria multiply
rapidly between 5°C and 60°C if food is not thoroughly cooked or when cooked foods comes in contact
with raw food.
 Boiling soups, sauces, gravies and casseroles can reduce bacteria. Some bacteria can survive this,
however, and must be handled with care. If food is not handled safely before cooking, some bacteria will
grow after cooking. If food is unsafe before cooking, it still may not be safe after cooking.
Handy hints
 Create recipe cards for staff with clear instructions on cooking times and temperatures and adjust if
necessary.
 Preheat cooking equipment before use; otherwise, food will take longer to cook and cooking times in
recipes or manufacturer’s instructions may not be long enough to kill bacteria.
 To check a roast meat, insert a skewer into the centre until juices run out. The juices should not have any
pink or red in them. Turn meat and poultry during cooking as this helps it to cook more evenly – check core
temperature.
 Avoid cold spots in liquid dishes by stirring frequently.
 Cook eggs and foods containing eggs thoroughly. Eggs can contain food poisoning bacteria (salmonella).
Cooking them thoroughly kills bacteria. Do not use eggs that are dirty, cracked, damaged, or past their useby date.
 Some dried pulses (such as red kidney beans) contain natural toxins that could make people ill unless they
are destroyed by soaking and cooking. Follow the instructions on packaging.
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REHEATING PRE-PACKAGED PREPARED FOOD
Ensure food is reheated quickly and thoroughly.
What are the risks?
 Reheating food means cooking it again, not just warming it up. Bacteria can survive in cooked reheated
food that is not heated to at least 75°C in the centre. Bacteria can even survive cooking.
 Bacteria introduced after cooking might multiply if reheating is inadequate, making the food unsafe.
Bacteria can be transferred to food from unwashed equipment, utensils and hands.
.
Handy hints
 Only reheat cooked food once.
 Always reheat food until it is hot (75°C or hotter) all the way through.
 Do not use bains-marie to reheat food because they cannot achieve a food temperature of 75°C within one
hour.
 Where possible, stir or mix food to make sure there are no cold spots and the food is evenly reheated.
 Preheat equipment such as ovens and grills before use; otherwise, food will take longer to reheat and
recommended reheating times in recipes or manufacturer’s instructions might not be long enough to kill
bacteria.
 If you are reheating food in a microwave, follow the manufacturer’s instructions, including advice on
standing and stirring. The manufacturer has tested their instructions to make sure that foods will be
properly reheated. When food is microwaved, it can be very hot at the edges and still be cold in the centre
– regular stirring helps to prevent this.
 Protect food from cross-contamination by using clean utensils and equipment during any handling.
LABELLING REQUIREMENTS
Product labels provide important information to consumers.
Any food that is re packaged or made to be sold off site must contain a label with the following information:
 The name of the food
 The lot and premises identification
 The name and address of the manufacturer, packer, vendor or importer of the food
 Mandatory advisory and warning information
 Ingredient labelling
 Date markings
 Health and safety advice
 Nutrition information panel
If you would like further information on labelling requirements please contact the Environmental Health Unit on
9262 6197.
RECORD KEEPING REQUIREMENTS
Monitor the food safety practices within your business
As a Class 3 fixed premises, you are required to maintain the following records.
 Suppliers Record 1
 Weekly Cold Storage Record 2
 Weekly Hot Storage Record 3
 Check about temperature control of potentially hazardous food deliveries Record 4
Examples and blank record sheets are provided in this information pack for your use. Please remember to
photocopy the records before you use your last copy!
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Supplies Record 1
Please make additional copies if required
Instruction:
You must keep a record about the suppliers of all food to the food premises- including to a fixed premises or
a mobile food premises (vehicle).
The details include:
the type of food supplied to the fixed premises or mobile food premises. Examples include condiments,
cut fresh fruit, fresh vegetables, shell eggs, packaged cakes; and
the trading name of the supplier; and
the address and telephone number of the supplier.
Provided the information in this record is complete and up to date, each further instance of supply from the
same supplier of the same types of listed food does not need to be re-recorded below.
However, you must also keep all receipts and invoices that are received from such a supplier.
Type of Food
Examples: condiments,
fruit, vegetables, drinks
Trading Name of
Supplier
Address
(Store Location or
Warehouse)
Contact Phone
Number
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Weekly Cold Storage Record 2
Please make additional copies if required
This record must only be kept if potentially hazardous food is to be kept in cold storage at the fixed
premises or mobile food premises (vehicle).
It is mandatory to record the results of a random check of each cold storage unit that is conducted once a
week. As a class 3 premises, this will be relevant to pre-packaged potentially hazardous food. It applies to all such
food, including where it is intended that it will be to be heated and held hot prior to sale.
Temperature rules
• Frozen foods should always be kept frozen hard (unless being defrosted)
• For food kept in cold storage, maintain the temperature at 5°C or below.
Date
Description of
each Cold Storage
Unit
E.g. Fridge 1...
Operating
Temperature
set for each
Cold Storage
Unit
Temperature of
food item chosen
Randomly select an
item of food and
measure the
temperature
Corrective Action
If selected food item does not meet the
above temperature rules. What did you
do to ensure it complies? For example
change fridge settings, or move food to
another fridge or discard food.
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Weekly Hot Storage Record 3
Please make additional copies if required
This record must only be kept if pre-packaged potentially hazardous food is to be kept heated in hot
storage prior to sale at the fixed premises or mobile food premises (vehicle).
For example, it applies to food such as heated packaged pies or sausage rolls.
Temperature rule
Pre-packaged potentially hazardous food is to be kept in hot storage at 60°C or higher.
Instruction:
It is mandatory to record the results of a random check of potentially hazardous food:
in a hot storage unit that is in use;
that is conducted once in each week that the premises is operating.
This is to verify that pre-packaged potentially hazardous food is being kept at 60°C or higher prior t o sale.
This is the correct temperature; a lower temperature means that the food may not be safe to eat.
Date
Description of the
Hot Storage Unit
For example, pie
warmer
Operating
Temperature
set for the
Hot Storage
Unit
Temperature of
food item chosen
Randomly select an
item of food and
measure the
temperature
Corrective Action
If selected food item does not meet the
above temperature rules what did you
do to ensure it complies? For example
change pie warmer settings, or move
food to another warmer or discard food.
Tips:
Using a pie warmer or other hot holding equipment to heat pre-packaged potentially hazardous food to the
required ‘sale’ temperature of 60°C or higher is not recommended as it is likely to take a very long time for the
food to reach 60°C and there is a risk of the food being sold at a cooler temperature.
It is also recommended that the random check be used as an opportunity to verify how long it takes to heat
pre-packaged potentially hazardous food (such as a pre-packaged pie) to the required hot holding
temperature of 60°C or higher. This will enable you to standardise how you heat food after it is removed from
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cold storage. (A variety of methods maybe used to heat the food, examples include microwave, electric or gas
oven.)
Check for temperature control of potentially hazardous food deliveries
Record 4
This record must be kept if potentially hazardous food is delivered from a supplier to the food premises in the
month. This is to ensure that the food delivered has been kept at the correct temperature.
There are two ways to comply. You can choose which method to use.
One way is to record the results of a check of the temperature of an item of food received from each supplier in
the month. The following sheet ‘Records about temperature check of deliveries’ can be completed if this is how you
are to keep the required records for a particular supplier. This is the simplest option for many food businesses.
However, if you have a different procedure for ensuring that food delivered in the month from each supplier is at
the correct temperature, which does not involve checking the temperature of a randomly selected item of food from
a delivery in each month from every supplier, then a different set of records must be kept. The results of the check
to ascertain whether that procedure is effective must be recorded. The requirements for this approach are outlined
in the sheet on the following page ‘Records about check of procedures for deliveries’. This is likely to be relevant to
larger businesses with detailed quality assurance systems.
It is recommended that community group and small scale food businesses that do not have the knowledge,
resources or time to establish and manage sufficient customised procedures of their own should adopt the more
routine approach of checking temperatures and keeping the record on this page.
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Records for temperature check of deliveries (continued)
Please make additional copies if required
Instruction: If potentially hazardous food is delivered to the food premises from a supplier in any month, record
the results of a temperature check carried out in that month of one item of potentially hazardous food received from
that supplier.
If food is not delivered from a supplier in every month, the record must only be kept in each month in which food is
actually delivered.
Temperature rules
Frozen foods should always be kept frozen hard (unless being defrosted);
For food kept in cold storage, maintain the temperature at 5°C or below;
For food delivered hot is must be at 60°C or hotter.
Date
Trading Name
of Supplier
Store Location
or
Warehouse
Description of
Condition of
Goods
Temperature
of food item
chosen
such as ‘good’,
‘damaged’, or
‘packaging
broken’
Randomly select
an item of food
and measure the
temperature
Corrective Action Taken if Required
If selected food item does not meet the above
temperature rules what did you do? For example
not accept the delivery, or verify with the supplier
that the food was not in the temperature danger
zone for 2 hours or more (and if it was, the
action that you have taken such as ensuring that
the food was not sold by your business).
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