Corrective Action-Display and Service
Corrective Action for Freshly Cooked Food
Food less than 63°C for 2 hours- Reheat to 70°C or above and serve immediately. Discard any remaining food
OR
Reheat to above 70°C, maintain at 63°C or above during service. Discard any remaining food.
Corrective Action for Reheated Food
Food less than 63°C for more than 2 hours- Discard the food.
Cold display units must be capable of maintaining food at the correct temperature. It is necessary to ensure that chilled display units are kept within the 0°C to 5°C range and temperature is monitored.
The temperature of cold foods must be monitored during food holding and service to ensure that the foods are held at the correct temperatures, and records should be maintained.
In addition, the food business operator shall ensure that all food utensils, crockery, glassware etc. used at food service are clean and sanitised prior to use. Adequate supplies of suitable equipment must be provided for use by customers at self-service units (e.g., tongs, slices).
Corrective Action for Cold Food