Regulations > Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters > Annexures > Annexure E: Food Temperatures

Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972)

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Regulations Governing General Hygiene Requirements for Food Premises, the Transport of Food and Related Matters

Annexures

Annexure E: Food Temperatures

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ANNEXURE E

[Regulations 6(7)(j) / 8(4)(a)(i)/ 8(6)(e)]

FOOD TEMPERATURES

Column 1 Category	Column 2 Type of food	Column 3 Required core temperature of food products that are stored, transported or displayed for sale
Frozen products	Ice cream and sorbet, excluding sorbet which is used for soft serve purposes and frozen fish and fishery products	≥-18°C
Frozen products	Any other food which is marketed as a frozen product	≥-12°C
Chilled products	Raw unpreserved fish, mollusks, crustaceans, edible offal, poultry meat and milk	≤+4°C
Chilled products	Any other perishable food that must be kept chilled to prevent spoilage	≤+5°C
Heated products	Any perishable food not kept frozen or chilled	≥+ 60°C