1. Raw materials and ingredients must be fit for their intended purpose and not be contaminated in such a way that would affect health. Raw materials must be stored to prevent deterioration and protect them from contamination.
2. Food must be protected from contamination through all stages of production, processing and distribution.
3. Adequate procedures must be in place to control pests and prevent domestic animals from entering food-handling areas.
4. Where necessary, food must be kept refrigerated (below 8ºC). The cold chain is not to be interrupted. Limited periods outside temperature control are permitted for handling during preparation, transport, storage, display and service if this does not result in a risk to health.
5. Food which is to be held hot for service should be kept at a temperature of 63ºC or above.
6. Food held or served at chilled temperatures must be cooled as quickly as possible following cooking.
7. Thawing of food must be done in such a way as to minimise the growth of bacteria in the food and prevent the contamination of other foods.
8. Hazardous or inedible substances must be labelled and stored in separate containers.
9. Materials used for wrapping and packaging must not be a source of contamination and must be stored in a manner that does not expose them to contamination.
