Acts and Regulations

2009-138 - Food Premises

Section 27
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Handling of potentially hazardous food
27(1)A licensee who handles potentially hazardous food shall ensure that the food
(a) is handled and processed in a manner that renders it safe to eat,
(b) is held, stored, displayed and transported at a temperature that is
(i) less than or equal to 4 °Celsius,
(ii) greater than or equal to 60 °Celsius, or
(iii) in the case of frozen food, less than or equal to –18 °Celsius, except for ice cream that is being held for service;
(c) if being cooled from a holding, stored, displayed or transported temperature of 60 °Celsius or greater, reaches
(i) 20 °Celsius within 2 hours, and
(ii) 4 °Celsius within 6 hours;
(d) if being thawed, is thawed
(i) under cold running water,
(ii) in a refrigerator at a temperature of 4 °Celsius or less, or
(iii) in a microwave as part of the cooking process;
(e) if being reheated, is reheated within 2 hours to at least 74 °Celsius for 15 seconds, and
(f) if meat that is being cooked, is cooked until the internal temperature of the food reaches the minimum temperature prescribed in Schedule A.
27(2)If raw meat is being cut up, a licensee shall ensure that
(a) it is cut up in a room with a temperature of 10 °Celsius or less, or
(b) if it is being cut up in a room with a temperature greater than 10 °Celsius, it does not remain in that room for more than 2 consecutive hours.