Rice Based Desserts- Food safety guidelines

The NSW Food Authority has issued a guidance document for the safe manufacturing of rice based desserts.Examples of rice based desserts are sticky rice puddings, biko, rice cakes, zoni, mochi.
Rice based desserts have a lot of nutrients, are moist, and have neutral pH which makes them potentially hazardous if not made and stored correctly. 
The NSW Food Authority guideline outlines;

• Cooked - boiling or steaming for atleast 15 minutes
• Products must be cooled quickly, in small batches, following the cooling rule for potentially hazardous foods.
• The ‘use by’ date on the product should be: manufacturing date + 1 day. 
• can be displayed at room temperature for up to 48 hours

If you produce rice based desserts using rice or rice flour you are advised to review this guidance document. NSW Food Authority rice based desserts.