Tip of the Week

When batch cooking high risk foods containing proteins, stringent procedures must be followed to ensure the safety of the food.  Batch cooking is either when you are cooking to feed a large number of people or when you cook a large quantity, then pre-portion and cool ready to reheat as individual portions at a later date.

The core cooking temperature of ALL protein batch cooked foods must be checked and recorded on your Core Cooking Record.  The rule is – Cook high risk foods to a minimum of 75°C for 30 seconds.

If cooling, ALL protein batch cooked foods or batch cooked rice must be cooled to as low a temperature as possible within 90 minutes then refrigerated.  Cool using a Blast Chiller or an Ice Bath.


As part of your due diligence checks, you must record the core cooking temperature and cooling times and temperature of all high risk batch cooked foods.

Weekly Food Fact

Do you know why you always seem to have room for dessert?  The sugar stimulates a reflex that can expand your stomach, so the sight and smell of your favourite pudding tricks your body into thinking there’s more room!

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