How do I ensure that potentially hazardous food arrives at the right temperature?
You must take practical steps to ensure that you do not accept a delivery of potentially hazardous food that is not at the correct temperature or that has been outside temperature control for longer than safe time limits. Potentially hazardous food delivered to your business must be: • if it is chilled – at a temperature of 5 ° C or below; • if it is hot – at a temperature of 60 ° C or above; • if it is frozen – frozen and not partly thawed; or • it can be at another temperature – provided the business delivering the food can demonstrate that safe time limits have not been exceeded. • If potentially hazardous food delivered to your business does not meet these requirements you must reject that food. In most cases, businesses will want potentially hazardous food delivered in chilled (5 ° C or below) or frozen form but there may be circumstances in which you are willing to accept potentially hazardous food at other temperatures. For example, you might be buying food that leaves the suppl
