Safe Meal Preparation and Storage

Key considerations to keep food safe:

• Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone where bacteria grows rapidly.
• Store raw foods below cooked foods in the fridge.
• Store food in sealed containers.
• Avoid refreezing thawed foods.
• Check and observe the use-by dates on food products.
• Take special care with high-risk foods (raw meat, dairy products, eggs, seafood, cooked rice/pasta, prepared salads/sandwiches).

What are the food safety requirements for canteens?

Food handler training

Canteen staff must complete food handler training to demonstrate they understand:

• safe handling of food
• how to avoid food contamination
• how to clean and sanitise equipment
• personal hygiene standards

Food safety supervisor 

All food businesses must have a food safety supervisor who:

• has completed training and received a certificate
• can provide advice to other staff who prepare food
• is reasonably available

Food standards code 

Food businesses must demonstrate that they are making safe food by:

• keeping a record of important food safety controls, activities and processes

or

• demonstrating safe food handling practices