Preparing and storing potentially hazardous food.
Across Australia, a national food safety standard is in place to reduce food-borne illness rates associated with poor handling of food. Food service businesses, including OSHC, which handle ready to eat food, unpackaged food and potentially hazardous food must comply with standard 3.2.2A.
Standard operating procedures, good record keeping and food safety training is required for all food businesses, include OSHC. Potentially Hazardous Foods are foods that need to be refrigerated to keep them safe to eat. This is because they have certain characteristics that support the growth of pathogenic microorganisms, or the production of toxins.
OSHC educators should use the Potentially Hazardous Food Chart to assist with preparing and storing safe food. Display this chart in food preparation areas as a quick reminder.
