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Food Safety: Temperature control of potentially hazardous foods

A guide to the temperature control requirements of Standard 3.2.2 Food safety practices and general requirements

first edition, April 2002

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Full version [ PDF format 71kb ]

This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements.

The guide is intended for food businesses that handle the types of foods that must be kept under temperature control to keep them safe to eat. It explains what types of foods should be kept under temperature control and the legal requirements about keeping foods under temperature control.

The guide, unlike the Food Safety Standards, is not legally binding. If there is any doubt about the interpretation of the Standards, independent legal advice should be sought.

Full version [ PDF format 71kb ]

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