It is primarily aimed at government agencies responsible for enforcing the standards. Food businesses may also find it offers helpful information about the standards and food safety issues.
FSANZ reviewed Safe Food Australia to ensure it addresses current food safety issues and trends, contains up-to-date evidence and references and provides information targeted for temporary and mobile vendors and for home-based businesses.
Appendix 1: Potentially hazardous foods
In Standard 3.2.2 potentially hazardous food is defined as food that has to be kept at certain
temperatures to minimise the growth of any pathogenic microorganisms that may be present in the
food or to prevent the formation of toxins in the food. Potentially hazardous foods are also referred to
as ‘temperature control for safety (TCS) foods’.
Potentially hazardous foods have certain characteristics that support the growth of pathogenic
microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients,
moisture, acidity (pH) and gas atmosphere of the food. If the combination of these factors creates a
favourable environment and the food is not kept under temperature control, microorganisms can grow
and form toxins. If the levels of pathogenic microorganisms or toxins reach unsafe levels, foodborne illness may result.
Potentially hazardous foods have certain characteristics that support the growth of pathogenic
microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients,
moisture, acidity (pH) and gas atmosphere of the food. If the combination of these factors creates a
favourable environment and the food is not kept under temperature control, microorganisms can grow
and form toxins. If the levels of pathogenic microorganisms or toxins reach unsafe levels, foodborne illness may result.
While toxin formation is generally associated with the growth of pathogenic microorganisms, it can
also result from food decomposition. For example, the amino acid histidine, present at various
concentrations in fish muscle, can be broken down by certain bacteria to form scombrotoxin
(histamine) if the fish1are not rapidly chilled shortly after capture。
