Tip of the Week
The food safety regulations require you to cool food to as low a temperature as possible within 90 minutes to enable you to then refrigerate it. There is a very good reason for this…..
Bacteria can multiply at an alarming rate when high risk foods are left in the Danger Zone (between 8°C – 63°) for more than 90 minutes. This bacteria may not be killed when you reheat, resulting in food poisoning.
A food poisoning incident a few years ago at Christmas made over 60 people ill, and one person died. This was due to the turkey being left out to cool at room temperature.
If you have a blast chiller, use it to cool food quickly and safely. A blast chiller is a fantastic piece of equipment but never leave food in a blast chiller overnight or for longer than the 90 minutes – it is not a refrigerator.
If you don’t have a blast chiller, use an ice bath or, even better, reusable plastic ice packs (not as messy as ice and reusable).
Always record the temperature of the food after a maximum of 90 minutes cooling time as part of your due diligence procedures
Weekly Food Fact
Did you know that the word nectarine actually means ‘sweet as nectar’. Nectarines are packed with Vitamin C and antioxidants and are great for overall good health.
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