Storage
All high-risk foods (for example, ready-to-eat foods and dairy produce) and those not stable at ambient temperature (such as raw meat, uncooked dough and fresh pasta products) must be stored under refrigeration. The following foods should also be refrigerated:
- raw eggs
- cooked meat and poultry
- dairy products and egg-based products (such as mayonnaise)
- shellfish
- cooked rice
- any other foods with manufacturer's label instructions requiring refrigeration.
Preparation
High-risk food should not be left at ambient temperature during preparation, transfer and any waiting periods for longer than necessary. As a guide, only a sufficient quantity of temperature-sensitive food for use within a 30-minute period should be left outside temperature control.
Frozen food should be fully thawed before being used as ingredients or cooking, unless the manufacturer’s instructions say otherwise. Food should be thawed in a fridge and not at ambient room temperature.
Delivery
During transportation from the home to the sale location, food should be in covered containers or securely wrapped in cling film. Any vehicles used for the delivery of food should be clean to avoid food being contaminated during transportation.
Service
At least two people should be present at each sale point: one should only handle money and the other other should only handle food. The food handler should use clean tongs or alternative suitable utensils to serve food.
Food types
Generally, foods that need to be chilled, including most of the foods people tend to serve on buffets and most sandwich fillings, should be left out of the fridge for as short a time as possible. If these are left at room temperature for any period of time bacteria will grow and toxins can form, and both of these could lead to a case of food poisoning.
If you are serving food as part of a business, the law requires caterers to keep certain foods at specified temperatures for food safety reasons. Chilled foods must be kept at or below +8°C, while foods that are being kept hot before serving should remain at or above +63°C.
Contact the environmental health service at your local authority for more information on what regulations apply to you.
The law allows food to be left at room temperature for limited periods during service or when on display. The temperature of chilled foods can exceed +8°C for up to four hours, while the temperature of hot foods can fall below +63°C for a maximum of two hours.
These flexibilities can be used only once for each batch of food, therefore, the same food cannot be left out at room temperature for more than one period. Even if the separate
periods add up to a combined total of four (or two) hours, after one period at room temperature, food should be discarded.
Food allergens
Some people have sensitivity to certain foods, such as nuts, seeds, gluten and dairy produce. Some foods may result in a severe allergic reaction (for example, peanuts) or may cause intolerance (for example, gluten or lactose).
Nut allergy reactions can be particularly severe: small quantities of nuts can often find their way into foods due to inadequate controls.
Food producers should be conscience of handling and processing the main foods which cause allergens. Any sale foods containing allergenic ingredients should be clearly identified so customers will be free to purchase items that are safe for them to consume.
During manufacture, the following points should be noted:
- products containing allergens should be stored separately
- food handlers should wash their hands after handling any allergenic ingredient
- during manufacture, utensils and equipment should be separate or cleaned thoroughly after use with these products
- as ingredients, and also as part of a finished dish, these foods should be stored separately.
The following are common allergens and example foods which can cause allergic reactions:
- Cereals containing gluten (wheat, rye, barley, oats): bread, pasta, cakes, pastry, sauces, soups, batter, bouillon, breadcrumbs, semolina, couscous
- Celery and celeriac (stalks, flesh seeds and leaves): salads, soups, celery salt, some meat products
- Eggs: cakes, sauces, pasta, mayonnaise, some meat products, glazed products
- Fish, crustaceans and molluscs (fish, prawns, lobster, crab, clams, mussels,
oysters, langoustines): some salad dressings, fish extracts, oils, pastes, soya and
Worcestershire sauce, relishes
- Milk (lactose): milk, milk powder, yogurt, butter, cheese, cream, ghee, glazed products, ice cream
- Mustard: mustard paste, seeds, leaves, flour, powder, dressings, marinades, soups, sauces, curries, some meat products
- Peanuts: arachis oil, peanut butter, flour, satay sauce, refined peanut oil, groundnut oil
- Other nuts (walnuts, cashews, pecan, Brazil, pistachio, macadamia, Queensland
nuts): sauces, desserts, bread, crackers, ice cream, praline, nut butters, essences, oils, marzipan, frangipane, pesto, salad dressings
- Sesame Seeds: oil, pastes, tahini, houmous, halva, furikake, Gomashio, bread
- Soya (flour, tofu or beancurd, textured soya protein, soy sauce, edamame beans): some ice cream, sauces, desserts, some meat products, vegetarian products
- Sulphur dioxide and sulphites: some meat products, stock cubes, bouillons, fruit juice
drinks, dried fruit/vegetables, wine, beer, cider
- Lupin seeds and flour: some types of bread and pastries