Avstralija: pravila o temperaturi hrane

»Zakon« je zavezujoče pravilo. »Uradne smernice« niso zakon, vendar jih inšpektorji pričakujejo. »Chef Hygiene privzeto« je vrednost, s katero aplikacija preveri, kadar nobeno pravilo ne določa številke.

• PravoPotentially 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 privzetoFrozen 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.
• Uradna navodilaCooking: a step reasonably known to make the food safe, with no number in the law. 75°C in the centre is official advice.
• PravoCooling 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).
• Uradna navodilaThe 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 privzetoChef Hygiene asks for fridge checks at opening and closing.