Food Safety Supervisors Ensuring That Food Cools Safely

Learn more about preparing food safely with CTADid you know that food poisoning bacteria grow best in the temperature range between 5°C and 60°C?  This is commonly referred to as the ‘temperature danger zone’. Temperature of food storage in an important facet of Food Safety. Read on to find out how you can keep your patrons safe.

It’s important to be vigilant when cooling food.  If food is left to cool too slowly, this can cause bacteria to multiply and cause food poisoning.

You can avoid this by cooling high-risk food from 60°C to 21°C within two hours and then cooled to 5°C within the next four hours.

Here are some important tips you can implement in your own kitchens to ensure that food remains safe:

  • Remove cooked food from heat and allow it to stand until the temperature drops to approximately 60°C.

  • Disperse food to cool it faster or divide into small batches in containers less than 10 cm deep.

  • Using a blast chiller is an effective method of cooling food quickly.

  • Stir hot liquid while it is being chilled.

  • Containers of hot food can be placed in a cold water or ice bath, as well as moving hot food to a cooler area.

  • Use a sanitised thermometer to check the temperature at the centre of the food, at regular intervals.

  • Do not put hot food straight into the refrigerator as it can raise the temperature inside and allow bacteria to multiply in other food as well.

  • Use sanitised storage containers to store food and ensure they are covered, labelled and dated before placing in a cool room, refrigerator or freezer.

  • If possible, reduce the volume of food to enable faster cooling. Check the temperature at regular intervals and ensure safe handling

CTA offers extensive training in Hygiene and Food Safety.  Make sure you check our courses to find out how our training can benefit your staff and your venue.

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