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2-hour / 4-hour rule

2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display.  Time food is kept between 5°C and 60°C  What you can do with the food  Less than 2 hours  The food can be used, sold or put back in the fridge to use…

Published 20 August 2019

Animals

Animals If you're a food business, assistance animals must be allowed in areas open to customers. It's up to you to decide if you let pet dogs in outdoor dining areas and under what circumstances. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, only certain animals are allowed in food premises:

• assistance animals must be allowed in customer accessed areas
• pet dogs may be allowed in outdoor dining areas
• live animals (except for seafood, other fish and shellfish) are not permitted in areas where food is handled.

Published 30 October 2017

Cleaning and sanitising

Cleaning and sanitising In a food business, cleaning and sanitising are important ways to prevent harmful microorganisms or other things contaminating food and making it unsafe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to keep their premises, fixtures, fittings, equipment and food transport vehicles clean and sanitary. This means:

• things like food scraps, garbage, dirt, grease etc should not be left to accumulate
• utensils and surfaces that come in contact with food should be clean and sanitary.

Published 7 May 2020

Cooling and reheating food

Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. Reheating If you are reheating potentially hazardous food to hot hold, you must heat it quickly to 60°C or hotter - ideally in two hours or less. Cooling When cooling cooked potentially hazardous food, it must be cooled from 60°C to 21°C in two hours or less, then cooled…

Published 30 October 2017

Displaying food

Displaying food If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to make sure they display food in a safe and suitable way. Reduce the risk

• make sure potentially hazardous food is displayed at a safe temperature
• use cabinets or wind shields
• keep food away from open windows, doors, fans and insect sprays or zappers
• keep food out of reach of children
• protect food with food-grade cling wrap, bags, paper strips or containers
• separate ready-to-eat foods from raw…

  Published 5 October 2018

2013 APVMA notices

2013 APVMA notices December 12 December 2013 - Notification to FSANZ under section 13A of the Agvet code (pdf 18kb) | (word 13kb) November 28 November 2013 - Notification to FSANZ under section 13A of the Agvet code (pdf 18kb) |…

Published 5 March 2018

2014 APVMA notices

2014 APVMA notices December 23 December 2014 - Notification to FSANZ under section 8E of the Agvet code (pdf 96kb) | (word 129kb) 18 December 2014 - Notification to FSANZ under section 8E of the Agvet code (pdf 82kb) …

Published 28 January 2015

2015 APVMA notices

2015 APVMA notices   December 23 December 2015 - Notification to FSANZ under section 8E of the Agvet code (pdf 247kb) | (word 70kb) 18 December 2015 - Notification to FSANZ under section 8E of the Agvet code (pdf 247kb) |…

Published 20 January 2016

2016 APVMA notices

2016 APVMA notices November 28 November 2016 - Notification to FSANZ under section 8E of the Agvet code (pdf 165kb) | (word 71kb) 17 November 2016 - Notification to FSANZ under section 8E of the Agvet code (pdf 168kb) |…

Published 6 January 2017

2017 APVMA notices

2017 APVMA notices December 19 December 2017 - Notification to FSANZ under section 8E of the Agvet code (pdf 52 kb) | (word 130 kb)  8 December 2017 - Notification to FSANZ under section 8E of the …

Published 5 March 2018