Tip of the Week

Cooling protein foods safely is high risk, especially when the weather is hot as food takes longer to cool.

Some spores of bacteria can survive normal cooking, which can then germinate and multiply in warm foods not cooled correctly. 


Here are our tips for safely cooling high risk foods –

  • Do not put hot food into your fridge as it will raise the overall fridge temperature affecting all foods in the fridge
  • Cool high risk foods within 90 minutes before placing in fridge
  • If you have a Blast Chiller, always use it for cooling high risk foods
  • Once the food has cooled (within 90 minutes), remove the food from the blast chiller, cover and date label, and place in the fridge or freezer.

If you don’t have a blast chiller, here are our tips –

  • Cool the food as quick as possible with the 90 minute cooling time
  • Decant food into cool containers and place on either a bed of ice or on a reusable plastic ice pack (ideally keep to hand in the freezer).
  • Cover lightly with cling film and pack smaller reusable plastic ice packs on top and around the food
  • Your food should reach a temperature low enough to go into the fridge within 90 minutes
  • Cover, date label (3 day shelf life) and place in fridge


Always record the cooling times and temperatures for all high risk foods as an essential part of your due diligence

Weekly Food Fact

Did you know that the ice lolly (or popsicle) was invented in 1905 by 11 year old Frank Epperson. In 1923 he patented his invention as “frozen ice on a stick”. Unilever bought the product from him and still owns the brand name