Potentially hazardous foods and processes
Potentially hazardous foods
Potentially hazardous foods are foods that must be kept at a particular temperature.
Chicken and other poultry
Information about handling and the risks with chicken and other poultry such as quail, duck or turkey.
Eggs
Information about handling, cooking and risks with eggs.
Human breast milk
Information about the protocol that sets minimum standards for the safe, equitable and ethical service delivery of donated human breast milk.
Ice
Information about ice machine maintenance, the utensils you use, how to serve, store and package ice.
Rice-based desserts
Information about rice-based desserts, their risks and tips to reduce risks.
Rockmelon
Information about safe food handling practices for receiving, storing, and preparing rockmelon.
Sous vide
Information about the sous vide method of cooking, the risks and ways to reduce the risks.
Spit roasts
Information about vertical spit roasts including their storage, cooking and cooling.
Sushi
Tips to minimise risks associated with preparing and selling sushi.
