| TOF001 |
Potential Hazard |
40 |
Manufacturers of high-risk food, wholesalers, and packers who re-wrap or
re-pack high-risk foods. In this context, high-risk foods may be regarded as
foods which support the growth of micro-organisms and are ready-to-eat
without further treatment that would destroy pathogenic micro-organisms or
their toxins. |
Food Hygiene |
| TOF002 |
Potential Hazard |
30 |
Preparation, cooking, or handling of open high-risk foods by caterers and
retailers, except caterers that prepare typically less than 20 meals a day |
Food Hygiene |
| TOF003 |
Potential Hazard |
10 |
Preparation, cooking, or handling by small caterers of open high-risk foods
but serve less than 20 meals on a single day. Handling of pre-packed high-risk foods. Manufacture or packing of foods other than high-risk. Establishments involved in the filleting, salting of fish for retail sale to final
consumer. |
Food Hygiene |
| TOF004 |
Potential Hazard |
5 |
Retail handling of foods other than high-risk, and other ambient shelf
stable products. Any other businesses not included in the categories above. |
Food Hygiene |
