Ausztrália: élelmiszer hőmérsékleti szabályok

A „törvény” kötelező érvényű szabály. A „hivatalos útmutató” nem törvény, de az ellenőrök elvárják. Az „Chef Hygiene alapértelmezett” egy olyan érték, amelyet az alkalmazás ellenőrz, ahol egyetlen szabály sem ad meg számot.

• TörvényPotentially hazardous food kept at 5°C or below, or 60°C or above ("temperature control"), on receipt, in storage, on display and in transport. A probe thermometer accurate to ±1°C wherever such food is handled (Standard 3.2.2).
• Chef Hygiene alapértelmezettFrozen food stays frozen: the Standard names no freezer temperature. Chef Hygiene aims for −18°C or colder and flags anything warmer than −12°C as good practice, not the law.
• Hivatalos útmutatóCooking: a step reasonably known to make the food safe, with no number in the law. 75°C in the centre is official advice.
• TörvényCooling from 60°C to 21°C within 2 hours, then to 5°C within 4 more hours; reheating food for hot holding rapidly to 60°C or above (Standard 3.2.2; FSANZ advises reheating within 2 hours).
• Hivatalos útmutatóThe 2-hour/4-hour rule for food between 5°C and 60°C: under 2 hours, use it or refrigerate it; 2 to 4 hours, use it but never refrigerate it; over 4 hours, throw it out. This is FSANZ guidance, one way to show your food stays safe.
• Chef Hygiene alapértelmezettChef Hygiene asks for fridge checks at opening and closing.