Temperature Control of Potentially
Hazardous Foods
Fines of up to $2500 apply!
Please ensure that all food handlers and business owners read this important information. Breaches relating to
incorrect temperature control practices will result in fines of up to $2500.
PHF Definition: Food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Common foods that
are considered to be potentially hazardous are:
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Meat
Poultry
Milk
Eggs
• Rice
• Fish
• Gravies
• Soups
• Custards
• Pork roll
The foods listed above contain all the necessary nutrients for bacteria/micro-organisms to grow if given the chance
therefore, temperature control is essential to minimise this from occurring.
Safety Measures
In accordance with the Food Safety Standard 3.2.2 Clauses 6 and 8, PHF’s must be
stored and displayed under temperature control. For foods that are intended to
be stored or displayed frozen, then it must remain frozen.
Foods also need to be stored under environmental conditions that will not
adversely affect its safety. Storage of food in inappropriate environmental
conditions may allow pathogenic micro-organisms to grow in food, or toxins to
form.
PHF’s must be stored and displayed at a temperature that will minimise the
growth of food poisoning bacteria in the food during the time that the food is
being stored or displayed. This temperature must be at or below 5°C, or at or
above 60°C. Should PHF’s be stored or displayed between 50C and 600C (known
as the temperature danger zone), the business must be able to demonstrate that
maintaining stored or displayed food between these temperatures will not
adversely affect the microbiological safety of the food.
Potentially hazardous food stored or displayed at 5°C will still allow the growth of
certain food poisoning bacteria such as Listeria monocytogenes and certain strains
of Bacillus cereus and Clostridium botulinum. These bacteria, however, will grow
slowly at 5°C and therefore, provided that the PHF is stored for a limited period,
the food will remain safe. It is therefore recommended that regular stock rotation
is maintained.
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Thawing Food
Thawing frozen PHF’s may pose a food safety risk if the temperature of the food is between 5°C and 60°C during
thawing, allowing food poisoning bacteria to grow. The food safety risk is much greater for frozen ready-to-eat
PHF’s than for frozen raw PHF’s that will be cooked or otherwise processed to make them safe before eating.
Ideally, all food should be thawed under temperature control however, some frozen raw meats may be able to be
safely thawed outside of refrigeration, as food-borne pathogens that may grow during the thawing process
should be destroyed when the meat is cooked. In this instance, the time that the food is contained within the
temperature danger zone needs to be noted to ensure that safe time limits are not exceeded. Furthermore,
when meats are thawed outside of refrigeration, there is a risk of the meat spoiling due to growth of spoilage
organisms. Which ever method is chosen for thawing frozen food, there are two critical food safety issues:
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2.
Ensure that juices from raw meat do not contaminate other foods
Ensure that raw meat is completely thawed before cooking, unless the meat can be safely cooked from a
frozen or partially frozen state.
2/4 Hour Rule
The 2 hour/4 hour rule below explains how long PHF’s can be kept safely at temperatures within the
‘Temperature Danger Zone’.
If a PHF has been held within the temperature danger zone:
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For less than 2 hours – refrigerate or use immediately
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Between 2 hours and 4 hours – use immediately
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For more than 4 hours – throw out.
This rule may be used for displaying sandwiches, cream filled cakes etc during a
busy lunch period, but consideration must be made in regard to how long the
food was out of temperature control during preparation and/or transport.
Records should be maintained of what time the food was first out of
temperature control and therefore, when the food can be re-refrigerated, used immediately or discarded.
Keeping records is also necessary to demonstrate to the Environmental Health Officer that the foods are being
kept within the allowed time limits.
If for some reason you are unable to, or choose not to, store, display or transport food at 5°C or below, or at 60°C
or above (outside of the 2 hour/4 hour rule), you must be able to demonstrate that you have a safe alternative
system in place, and that this system is supported by sound scientific evidence.
Deliciously Safe Program
Compliance with cleaning may result in your business achieving full compliance at your routine inspection, making
you eligible for the Deliciously Safe Program.
The Deliciously Safe Program recognises and rewards businesses within the City of Charles Sturt who achieve full
compliance with legislation at their routine food premises inspections. A high profile sticker will be provided for
your business to display. This will identify to the public that your business was found to be fully compliant at the
time of inspection, potentially attracting customers to your business.
Your business name will be listed on the City of Charles Sturt website and there is a potential for you business
name to be listed in one of Council’s community publications. A certificate will also be issued to your business at
a scheduled awards ceremony to be held at the City of Charles Sturt.
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Need More Information?
If you require further information regarding food safety or to receive a Food Safety Kit, please contact Council’s
Environmental Health Team. Furthermore, don’t forget...you must always notify Council whenever you start a
new food business, transfer ownership or change the food business name. Notification forms are available from
Council or can be downloaded from the Council’s website.
Check out our online Food Safety Training “I am Alert” via Council’s webpage under Services > Food
Hygiene>Food Safety Training.