Health (Food Hygiene) Regulations 1993
Part 5-Perishable, potentially hazardous and frozen food


    33. Frozen foods

    (1) For the purposes of this regulation

    }AS 1731-1983~ means Australian Standard AS 1731-1983 }Frozen Food Retail Cabinets~ published by the Standards Association of Australia 2.

    (2) A proprietor of food premises who prepares frozen food must ensure that

    (a) the freezing process is carried out with appropriate equipment and in such a manner as to minimise physical, biochemical and microbiological changes in the food; and

    (b) upon completion of the freezing process, the temperature of the frozen food is not higher than -15C.

    (3) A proprietor of food premises who sells, stores, handles or conveys frozen food must ensure that the temperature of the frozen food

    (a) is not higher than -15C for longer than 2 hours in any period of 24 hours; and

    (b) is not higher than -12C at any time before it is defrosted for use or disposal.

    (4) Frozen food must be exposed for retail sale in a frozen food retail cabinet that complies in all respects with AS 1731-1983.

    (5) A proprietor of food premises who exposes frozen food in a frozen food retail cabinet must ensure that

    (a) frozen food is packed so that any part of it lies below the load limit marked on the cabinet; and

    (b) food that is not frozen or frozen food that has a temperature higher than -12C is not placed in the cabinet.

    (6) A proprietor who contravenes this regulation commits an offence.



Note: This is not an authorised version. The only authorised version is the hardcopy (printed) version published under authority of the Government Printer, available from the State Law Publisher, 10 William St Perth W.A. 6000.