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  2. Food safety in Australia - Wikipedia

    en.wikipedia.org/wiki/Food_safety_in_Australia

    Australia and New Zealand have a joint standards body for food safety: Food Standards Australia New Zealand (FSANZ). [2] It is an independent statutory agency established by the Food Standards Australia New Zealand Act 1991. FSANZ is part of the Australian federal Department of Health's portfolio.

  3. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    This page was last edited on 13 October 2024, at 13:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  4. Climate of Australia - Wikipedia

    en.wikipedia.org/wiki/Climate_of_Australia

    Daily temperatures in parts of the state in January and February can be up to 50 °C (122 °F). The highest maximum temperature was recorded as 50.7 °C (123.3 °F) at Oodnadatta on 2 January 1960, which is the highest official temperature recorded in Australia. The lowest minimum temperature was −8.0 °C (17.6 °F) at Yongala on 20 July 1976.

  5. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

  6. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]

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  8. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .

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