آسٹریلیا: کھانے کے درجہ حرارت کے اصول

“قانون” ایک پابند اصول ہے۔ “سرکاری رہنمائی” قانون نہیں ہے، لیکن انسپکٹرز اس کی توقع کرتے ہیں۔ “Chef Hygiene ڈیفالٹ” ایک ایسی قدر ہے جس کے خلاف ایپ چیک کرتی ہے جہاں کوئی اصول نمبر نہیں دیتا ہے۔

• قانونPotentially 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 ڈیفالٹFrozen 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.
• سرکاری رہنمائیCooking: a step reasonably known to make the food safe, with no number in the law. 75°C in the centre is official advice.
• قانونCooling 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).
• سرکاری رہنمائیThe 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 ڈیفالٹChef Hygiene asks for fridge checks at opening and closing.