Hazardous foods, cooling and reheating
All food businesses in the Northern Territory must meet requirements and standards for keeping food at safe temperatures.
Potentially hazardous foods
Potentially hazardous foods are foods that might contain food poisoning bacteria if not stored at correct temperatures.
These include all of the following foods:
- foods containing raw and cooked meats including casseroles, pies and sandwiches
- dairy products and processed foods containing eggs, beans and nuts
- processed fruits and salads such as prepared salads and ready to eat fruit packs
- cooked rice and pasta.
Cooling food safely
To keep food safe to eat, it should be cooled from:
- 60 degrees Celsius to 21 degrees Celsius in a maximum of 2 hours
- or 21 degrees Celsius to 5 degrees Celsius in a maximum of 4 hours.
Reheating potentially hazardous food
Potentially hazardous food must be reheated rapidly to at least 60 degrees Celsius within two hours.
Cooling potentially hazardous food
Potentially hazardous food that has been cooked should be cooled to 5 degrees Celsius or cooler as quickly as possible.
For more information contact Environmental Health.
Last updated: 21 September 2015