Also known as Critical Zone, this is the temperature range of 8 to 63°C where food is most at risk of pathogenic or spoilage growth and multiplication.
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Category Column Key
#C1.Raw Red Meat
#C2. Raw Poultry – includes shell egg.
#C3. Raw Prepared Products
#C4. Raw Fish Products
#C5# Fruit, Vegetables and Nuts
#C6. Prepared Fruit, Vegetables and Nuts
#C7. Dairy, Liquid Egg
#C8. Cooked Meat/Fish
#C9. Raw Cured/Fermented Meat/Fish
#C10. Ready Meals, Sandwiches, Desserts
#C11. Canned/Glass/Plastic Ambient
#C12. Beverages
#C13. Alcoholic Drinks
#C14. Bakery
#C15. Dried Foods & Ingredients
#C16. Confectionery
#C17. Cereals and Snacks
#C18. Oils & Fats
Subtopics Reference List
Additives and E numbers
Authority, Retailers, Institutions
and Trade Associations
Back of Pack
Certification
Chemistry
Cleaning and Sanitation
Control of Operations
Equipment & Layout
Foreign Body Control
HACCP
Management of Allergens
Microbiology
Nutrition
Organoleptics
Pest Control
QMS
Raw Materials
Supply Chain
Toxins
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