You need to ensure that potentially hazardous food is at 5 degrees celsius or colder or at 60 degrees celsius or hotter when it is received, displayed, transported or stored.

Potentially hazardous foods are foods that need certain time and temperature control to stop bacteria from growing and prevent food poisoning. Examples of potentially hazardous foods include:

• eggs
• cooked rice and pasta
• raw and cooked meat
• seafood

You can find more examples of potentially hazardous foods on the Queensland Government website.

Temperature control prevents the growth of food poisoning bacteria by either lowering or raising the temperature to a point where the bacteria either die or stop growing.

Potentially hazardous food held at temperatures between 5 degrees celsius and 60 degrees celsius are in the temperature danger zone. Food poisoning bacteria can rapidly grow on food that is in the temperature danger zone. 

You can find more information on temperature control on the Queensland Government website.

It is good practice to keep records of the temperature checks you do during your operations. Refer to our food safety template page for records that can help you manage temperatures in your food business.

If you keep records you can increase your Eat Safe Logan star rating to a 4 or 5 star rating. For more information, see Eat Safe Logan.