All batch cooked foods that are chilled before storage must be kept under stringent controls.   Keep food safe following these strict cooling procedures:-

  • Cook the food to above 75°C and record temperature
  • Cool in Blast Chiller or ice bath to lowest possible temperature within 90 minutes
  • Record cooling time and final temperature
  • Cover and date label food
  • Store under refrigeration or freeze

Blast chilling

 

 

 

 

 

 

Alert  Record core cooking temperature, cooling time and final temperature

And remember    Well done is better than well said.