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 –
- Cool hot food to the lowest temperature possible within a 90 minute period.
- Decant into smaller batches
- Use a Blast Chiller or use an ice bath
- 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.
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