Kitchen Festive Tip No 2

• Put deliveries away immediately
• Keep fridges below 5°C
• When preparing food, keep out in the kitchen for the shortest possible time.  When prepared, cook or chill immediately
• Cook hot food to a minimum of 75°C for 30 seconds
• Cool food to 8°C within 90 minutes (blast chill or ice bath) then refrigerate
• Reheat food to above 75°C for 30 seconds
• Hot hold food at 63°C or above
• Cold hold food at less than 5°C

Don’t forget to record the core cooked temperature of high-risk foods and cooling times and temperatures as part of your due diligence.