Food Fact Sheet No. 2
FREQUENTLY ASKED QUESTIONS
Does a food handler have to wear gloves?
A food handler is not legally required to wear gloves. However a food handler is obliged to protect the food that they are
handling from contamination. This can be achieved through regular hand washing, with the use of utensils eg tongs, or by
the use of gloves. If gloves are to be worn, they must be used correctly ie: changed when they become contaminated or at
change of task (refer Food Fact Sheet No. 5).
At what temperature must food be stored?
All potentially hazardous foods must be stored under temperature control.
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Cold potentially hazardous food must be stored at or below 5°C
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Hot potentially hazardous foods must be kept at or above 60°C
This includes potentially hazardous food stored on display for sale ie: in a bain marie, pie warmer or cake cabinet. Frozen
potentially hazardous foods must be kept frozen (refer Food Fact Sheet No. 7).
Where do I get a probe thermometer?
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A probe thermometer, accurate to +/- 1 C, can be purchased from most wholesalers, catering suppliers, kitchenware stores
and electronic retailers.
A probe thermometer must be used to check the temperatures of potentially hazardous foods and is legally required in all
licensed food premises.
Do delivery vans have to be licensed?
Food delivery vans which merely transport pre-packaged food, or do not process food in any way, do not require licensing.
However food delivery vans are still required to ensure that potentially hazardous foods are kept under temperature
control and that all food is protected from contamination.
What should I do when selling/buying a food business?
If you are looking to sell a food business you should ensure that your food license is up to date and that there are no
outstanding requisitions or fees on your business.
If you are buying a food business, you should have a health compliance search conducted on the business you are
proposing to buy. The health compliance search will advise you of any outstanding requisitions and fees as well as any
structural defects that are required to be fixed to bring the food business up to an acceptable standard.
Main Points - Frequently Asked Questions
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Gloves are not the only acceptable method of protecting food from contamination. The use of an antibacterial hand gel
and regular hand washing are also acceptable.
Potentially hazardous foods must be stored either at or below 5°C or at or above 60°C.
Probe thermometers can be purchased from most wholesalers, catering suppliers, kitchen goods shops and electronic
stores.
Delivery vans are not required to be licensed specifically for food handling however they are still responsible for ensuring
potentially hazardous food is kept under temperature control and that all food is protected from contamination.
Mobile food vans processing food and selling food from the van require licensing.
When looking to purchase a food business, a health compliance search should be conducted prior to purchase.