Obligations on Australian Food Businesses

Food safety standards place obligations on Australian food businesses to produce food that is safe and suitable to eat. The standards, which also contain health and hygiene obligations for food handlers, aim to lower the incidence of food-borne illness.

Reheating and maintaining the temperature of hot food, plays an important part in this process. Phoeniks, a proud member of IHHC, provides solutions to achieve safe outcomes in this area with Temp’Up regeneration ovens and Roll’ Service hot boxes from TOURNUS.

Food poisoning bacteria that may have survived the cooking process will start to multiply as hot food cools down and will continue to multiply when chilled food is reheated to temperatures above 5°C. They will stop multiplying when the food reaches 60°C. The longer the reheating process takes, the greater the number of bacteria. The area of 50°C to 60°C is rightly referred to as the ‘Danger Zone’.

Reheating food rapidly to above 60°C, or maintaining food at this temperature is a way of preventing bacteria from multiplying. Temp’ Up regeneration ovens and Roll’ service Hot Boxes from TOURNUS can help you reheat and maintain your food at the safe level.