Behind every safe kitchen are the same four habits. This guide explains the 4 C's, the temperatures that matter, and what New Zealand food law expects — so your team gets it right shift after shift.
Why the basics win
The bacteria that cause food poisoning are invisible. The 4 C's are the controls that stop them spreading, growing or surviving.
Simple to follow, powerful when everyone does.
The four C's
Each 'C' targets a different risk. Tap to explore.
Stop the spread
Clean and sanitise hands, surfaces and equipment. 'Clean as you go' stops bacteria building up during prep.
The temperatures that matter
Three numbers anchor safe food — check them with a clean probe.
Danger zone
The temperature range where bacteria multiply fastest. Keep food out of it as much as possible.
Reheating
Reheat until steaming hot, at least 75°C, then keep food above 60°C (MPI).
Fridge temperature
Keep chilled and high-risk foods at or below 5°C to slow bacterial growth.
Avoid the 5–60°C danger zone. Chill below it or cook above it.
The 4 C's in practice
Four habits, every shift:
Clean
Wash hands, sanitise surfaces and equipment, and clean as you go.
Cook
Cook right through (poultry, mince and liver: 75°C for 30 seconds, 70°C for 3 minutes or 65°C for 15 minutes); reheat to at least 75°C.
Chill
Keep cold food ≤5°C; cool leftovers quickly and refrigerate within the safe window.
Avoid cross-contamination
Separate raw and ready-to-eat food; use separate boards, utensils and storage.
The legal position in New Zealand
New Zealand food businesses must follow the Food Act 2014 and your Food Control Plan and apply HACCP-based procedures, enforced by the Ministry for Primary Industries (MPI). In practice that means being able to:
- Put a food-safety management system (HACCP) in place
- Train food handlers to the right level
- Keep cleaning, temperature and supplier records
- Manage allergens and label food correctly