Holroyd City Council

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Temperature Control

If ready to eat potentially hazardous food is kept at a temperature between 5°C and 60°C, the following is recommended:

  • Less than 2 hours = Refrigerate or consume immediately
  • More than 2 hours and less than 4 hours - consume immediately
  • More than 4 hours = throw out

These handy forms will help you monitor food temperatures:

Some bacteria can take more than 4 hours to grow to a dangerous level. Examples of Potentially Hazardous Food include:

  • Milk
  • Butter
  • Yoghurt
  • Cream cakes
  • Cheesecake
  • Custard
  • Dips
  • Raw and Cooked meats such as: Casseroles, Stews, Curries, Lasagne, Meat pies, Poultry and game
  • Oysters
  • Prawns
  • Caviar
  • Fish rissoles
  • Pasties
  • Sauces
  • Soups
  • Stock
  • Cooked Rice and Pasta
  • Processed Food including:Eggs, Beans, Nuts, Soya bean, Quiche
  • Sandwiches
  • Pizza
  • Hams
  • Chicken Loaf
  • Bacon

If you need to purchase a thermometer you can try this list of thermometer suppliers.

If you require further information, please contact Council's Environmental Health Unit on 9840 9840.