When food is left in the Temperature Danger Zone (between 8°C – 63°C) bacteria can rapidly multiply. Legislation is in place to guide caterers to cool foods quickly to avoid bacteria multiplying and reduce potential food poisoning incidents.

The 4 Cooling Rules are –

  1. Cool hot food to the lowest temperature possible within a 90 minute period.
  2. Decant into smaller batches
  3. Use a Blast Chiller or use an ice bath
  4. Place under refrigeration or freeze after the 90 minute cooling time


Remember to record the cooling times and temperatures as part of your daily due diligence.

Food Fact





Did you know that a honey bee must visit 2 million flowers to make 1 pound of honey!