Technical reference
Two meet on a display: growth while food sits out, and contamination from the people within reach. Temperature or time growth. Barriers, utensils and supervision limit contamination. Laws set the duties, guidance gives the method, and the figures labelled as practice aren't limits.
Parameters
| Hazards | Growth of during display, and contamination by customers |
|---|---|
| Australia | Temperature control by law: 5 °C or colder, or 60 °C or hotter. Time as a control by guidance: 4 hours in total ( cl. 8; App. 2) |
| New Zealand | 5 °C or colder, or above 60 °C, and the (template plan). : 5 °C or colder, or above 60 °C (food notice) |
| Singapore | Caterers: no more than 4 hours in total at 5 to 60 °C (law, reg 13A). Hot food above 60 °C (guideline). No single cold display found |
| Malaysia | Hot food above 60 °C (law, reg 36). No cold display or display time found in the regulations. 4 hours at room temperature from cooking (voluntary Trust MyCatering) |
| Codex catering code | Self-service food below 4 °C or above 60 °C |
| Extra caution | Some foods no more than 2 hours where the room is above 25 °C. Warm egg sauces for the service period only, about 2 hours ( App. 2) |
| Practice: cold display limits | Written programmes range from 4 to 8 °C, usually with less display time at the warm end. Your law decides: 8 °C doesn't meet Australia's 5 °C unless time is the control |
| Practice: time once a limit is lost | Written programmes range from 1 to 4 hours |
| Practice: checks | Every 2 to 4 hours, on 2 to 6 items per service |
Records that prove it
- The control chosen for each displayed food: temperature or time
- Display temperature, or time on display, with the date
- Start time for each timed batch, and its discard time
- Food removed from display, and why
- Amounts discarded at close
- Time-stamp sign, where the law requires one
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.
Law and practice
| Control | Australia | New Zealand | Singapore | Malaysia | In practice |
|---|---|---|---|---|---|
| Cold display | 5 °C or colder (3.2.2 cl 8). | 5 °C or colder (template plan). | Caterers: 4 hours in total between 5 and 60 °C (reg 13A). | No general figure read. | 5 °C is usual. Some plans allow up to 8 °C with a display life of 2 to 4 hours. Plans classify it differently, from a separate CCP to part of storage. |
Law as read in the authority library between 14 October and 4 November 2026. In practice: food safety programmes read across hotels, clubs, venues, healthcare, manufacturing and airline catering, with no business named. A common practice isn't proof that a is safe or lawful where you are.