Potentially hazardous foods must be stored, displayed and transported at safe temperatures. Keep hot foods at or above 60C.
Keep cold foods at or below 5C.
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In this section:
- Anthrax
- Avoiding heat-related stress
- Bushfire Smoke
- Chickenpox
- Ciprofloxacin
- Cryptosporidiosis
- DES (Diethylstilboestrol)
- Eating Food Outdoors
- Flooding
- Food - Cooking for a Party
- Food Businesses - Duties
- Food safety in hot weather
- Food Stalls - Fetes and Fundraising
- Greywater use
- Hepatitis A
- Hepatitis C
- Influenza
- Keeping Poultry
- Malaria
- Medicines and Poisons
- Mould
- Murray Valley Encephalitis (MVE)
- Outbreak Management - Information for bus drivers
- Pertussis (Whooping Cough)
- Pregnancy and Immunisation
- Psittacosis
- Rifampicin
- Salmonella
- Scabies
- Smoke-free Outdoor Eating and Drinking Areas
- Tamiflu (Oseltamivir)- Consumer Information
- Treated effluent
- Tuberculosis
- Vancomycin Resistant Enterococci (VRE)
- Asbestos
- Bushfire air quality
- Campylobacter
- Chlamydia
- Composting Toilets
- Death Cap Mushrooms
- Drinking Water Private
- Fact sheets
- Food - BBQ with friends
- Food - Lunch from Home
- Food Handler Responsibilities
- Food Stalls - BBQ (commercial)
- Gonorrhoea
- Head Lice
- Hepatitis B
- Hepatitis E
- Invasive Pneumococcal Disease
- Listeria and Listeriosis
- Measles
- Meningococcal
- Mumps
- Norovirus Gastroenteritis
- Pandemic H1N1 Influenza Vaccine (Panvax®).
- Pregnancy and Food Safety
- Provision of toilets at public events
- Rabies and Australian Bat Lyssavirus
- Rota virus
- Salt
- Shiga toxing-producing E. coli (STEC) & Haemolytic Uraemic Syndrome (HUS)
- Synthetic Cannabis
- Tanning Units in Solaria
- Treated timber ash
- Typhoid
- Viral Gastroenteritis
