Get AU Temperature Control Log 2012-2024

This is a must have form. Use the time temperature log to record temperatures of all food that are stored in a hot holding unit, such as a steam table. Record the temperatures as the products are being stored in the holding unit, then record the product temperatures every 2 hours.

Charities and Community Organisations – Fact Sheet 4 Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels.

How it works. Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can't be put back in the fridge.

Examples of TCS food Food from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat or poultry. Food from plant origin that is cooked such as rice, potatoes and pasta. Food from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.

When must food be kept under temperature control? You must ensure that the temperature of potentially hazardous food is either at 5°C or colder or at 60°C or hotter when it is received, displayed, transported or stored.

What is temperature control? Temperature control is a set of procedures, strategies, measurements, and conditions established to meet and maintain the standards and specifications of a given product and/or process regarding temperature. It is vital for food safety assurance and is used: to process food products.

Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to grow. The goal is to reduce the amount of time TCS food spends in the temperature danger zone. If food is held in this range for four or more hours, you must throw it out.

A food business must, when storing and displaying potentially hazardous food, do so under temperature control. Temperature control means maintaining cold food at a temperature of 5°C or below, or hot food at 60°C or above.