CFM - A TASTE TO SAVOUR

Hot foods must be kept at a temperature of at least 60°C (140°F) after cooking or reheating.

The restaurant needs to ensure refrigeration and hot-holding equipment has an easy-to-read thermometer so temperatures can be monitored.

A certified food handler or supervisor must be present whenever the restaurant is open.

Food handlers must wash their hands regularly and maintain proper hygiene when handling food and utensils.