CBCC WH&S Policy & Procedures - Coolum Beach Christian College

Please Note: Food poisoning bacteria flourish at temperatures between 5 degrees
Celsius and 60 degrees Celsius. This temperature range is commonly referred to as
the Temperature Danger Zone. It is important that food is kept out of this temperature
range to minimise the growth of these bacteria. That is, store potentially hazardous
food at below 5 degrees Celsius or above 60 degrees Celsius.
The following precautions should be followed:
Foods should be stored as recommended by the manufacturer (i.e. on the label).
Dried foods should be kept in a cool, dry place in sealed containers.
Canned foods: cans should be inspected prior to opening. Any dented, leaking, rusty
or damaged cans should be discarded.
Food stored in the refrigerator should be kept below 5 degrees Celsius and cooked
food should be kept above uncooked or raw food to prevent cross contamination in the
refrigerator. All refrigerated food should be kept in sealed or covered shallow
containers.
Do not use food that is past its use-by date.
Frozen food should be kept at or below – 18 degrees C.
Food that is thawing should be kept in the refrigerator.
Hot food should be kept at a temperature above 60 degrees C.
Ice should be kept free from contaminants. If glass is broken near where ice is stored,
pour coloured cordial over ice to prevent use and then discard.
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Manual.doc