Decision 1 of 8
Choose the control for each food
What happens
For each food on the menu, decide before service whether temperature or time keeps it safe.
Good looks like
The plan says the prawns sit in a chilled well, and the cream cakes run on a timed .
How it goes wrong
The hot unit gets turned down so the roast won't dry out, and nobody decides what controls it now.
Can this food stay within its temperature limit for the whole service?Yes: Control it by temperature, and read it during service.No: Control it by time. Write down the limit and mark the start.
Who
Technical
Australian law requires on display to be under temperature control. Guidance says 5 °C or colder, 60 °C or hotter, or a practice shown to be safe, such as the . A hot unit set near 45 °C to stop food drying is unsafe unless time is the control.
cl. 8; , Standard 3.2.2 cl. 8 guidance, Appendix 2