Storing food: Except for food types that are naturally acidic that do not support pathogens, or food that are processed in the form of being dried, salted etc., all other foods will need to be stored appropriately by means of refrigeration. Food will be classified as cold food, hazardous food and hot food and stores appropriately. Hazardous food is either kept very cold at 5°C or higher than this temperature. Alternatively, if the hazardous food is one that is maintained at a very high temperature then it has to be kept very hot, 60°C or more than that.
Preparing food: In preparing food, it is essential to follow proper temperature control.
Processing: During preparation and processing, when keeping potentially hazardous food at room temperature during food preparation, it is necessary to follow the 2 hours/ 4-hour guide. In food processing and preparation, different types of chopping boards might be used. Processing also refers to the actual cooking action which destroys the microorganisms in raw food and makes it edible for consumption.
Displaying and/or serving: During displaying and serving food, food must be heated to 60-degree C or higher and must be kept at that temperature at all times.
Food must be transported in the refrigerated ice trucks and must be kept in the same temperature as would be kept in a facility. The journey must be planned and kept as short as possible. The vehicle must be kept clean. Foods that are to be kept cold must be packed first. It must be packed in insulted containers to support temperature above 60-degree C for hot foods and below 5 degree C for cold foods. On arrival the cold and hot food must be unloaded first and must be placed into the right temperature control storage.
Disposing: Hazardous food that has crossed the 2 hours/ 4-hour guide, or food that has been contaminated, or has not been maintained at the right temperature, or when it has crossed the use by date must be disposed of carefully.