Food Act 2014 — temperature control obligations
Food temperature control in New Zealand — food safety requirements
Incorrect food temperature is one of the leading causes of foodborne illness. Here are the temperature rules every NZ food business must follow.
📋 Food Act 2014 + MPI Food Safety guidelines — temperature control
The temperature danger zone
Between 4°C and 60°C — bacteria multiply rapidly
Potentially hazardous food must not remain in the temperature danger zone (between 4°C and 60°C) for more than 2 hours in total. After 4 hours in the danger zone, the food must be discarded.
Potentially hazardous foods include: cooked meat, poultry, seafood, dairy, eggs, cooked rice and pasta, cut fruit and vegetables, and sprouted seeds.
Cold food — keep it at 4°C or below
- Refrigerators must maintain 4°C or below — check and record temperatures daily
- Deliver chilled food directly to refrigeration — don't leave it sitting at room temperature
- Never overfill refrigerators — air must circulate to maintain temperature
- Use the "first in, first out" principle — older stock to the front
- Never put hot food directly into a refrigerator — cool it first
Hot food — keep it at 60°C or above
- Hot holding equipment (bain maries, warmers) must maintain 60°C or above
- Check and record temperatures every 2 hours
- Stir food in hot holding to distribute heat evenly
- Food that has been in hot holding for more than 2 hours after dropping below 60°C must be discarded
Cooling cooked food
Cool quickly — within 2 hours to 21°C, then 4 hours to 5°C
Cooked food that needs to be chilled must be cooled rapidly:
- From 60°C to 21°C within 2 hours
- From 21°C to 5°C within a further 4 hours
Cooling methods: shallow containers, ice baths, blast chilling. Do not cool in a single deep pot — it takes too long.
Cooking temperatures
- Poultry: 75°C at the thickest point
- Ground meat, sausages: 75°C throughout
- Whole cuts of beef, lamb, pork: 63°C (with 3-minute rest)
- Seafood: 63°C, or until flesh is opaque and flakes easily
- Eggs: yolk and white fully set (for vulnerable populations)
Probe thermometers
Essential equipment — must be calibrated
Every food business handling potentially hazardous food must have a probe thermometer. It must be calibrated regularly (check in ice water — should read 0°C ± 1°C) and sanitised between uses to avoid cross-contamination.
Source: Food Act 2014; MPI Food Safety temperature guidelines. MPI:
mpi.govt.nz. This is general information, not legal advice.
Frequently asked questions
Can I reheat food more than once?
No. Food should only be reheated once. Each reheat and cool cycle increases the risk of bacterial growth. Reheat to 75°C throughout before serving.
How long can food be in the temperature danger zone during preparation?
The 2-hour rule applies to cumulative time in the danger zone across the food's entire life. If food spends 1 hour on the bench during prep and 1 hour in service, it has used its 2-hour window.
Can we use the smell test to decide if food is safe?
No. Many pathogens (Salmonella, Listeria, E.coli) do not cause noticeable changes in smell, colour, or taste. You cannot safely assess food by smell. Use temperature control and date-labelling instead.
What temperature should the display fridge be at?
5°C or below for a display fridge. The food itself should be at 4°C or below. Display fridges that frequently open may struggle to maintain temperature — monitor closely.