Table 3. Bakery breaches to the Australia New Zealand Food Standards Code, Salmonella Typhimurium outbreak, Sydney, January 2011.

Breaches practised by the bakery	Food Standards Code breaches by bakery
Cooked pate cooled at room temperature for up to four hours	Division 3, clause 7 (3a)
Inadequate temperature monitoring of pork belly during cooking	Division 3, clause 7 (1b[ii])
No doors on chilled food display cabinet (no temperature monitoring or control)	Division 3, clauses 6 (1b), 6 (2a), 8(5a)
Eggs stored at room temperature	Division 3, clause 6 (2a)
Food equipment not adequately cleaned or sanitized	Division 5, clause 20 (2a & b)
Food mixer whisks stored on floor	Division 5, clause 20 (1b)
Inadequate kitchen hand-washing facilities	Division 4, subdivision 2, clause 17 (1)
Poor hand-washing practices by staff before food handling	Division 4, subdivision 1, clause 15 (3a)