Cooling

Quick cooling of cooked foods that are to be chilled or frozen is very important as this prevents bacteria that cause food poisoning from multiplying during the cooling process. Cooked foods should be cooled to below 10 degrees within ninety minutes. Food that is being cooled should be protected from contamination. Rapid cooling can be achieved by using a blast chiller, or by pouring liquids large shallow trays, by cutting foods into smaller portions or by using ice-baths/cold running water. Some bacteria that cause food poisoning can survive the cooking process and there is also the possibility that food is contaminated while cooling