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Refrigeration

A typing error in our October article about energy-efficient refrigeration systems led us to suggest that cooked food should be placed in a refrigerator at 70degC. Guidance in the Food Hygiene Regulations states that hot food should be cooled down to below 8degC within 90 minutes of the end of the

cooking time. This can only be achieved by using a blast chiller. When cooling in ambient temperatures, good practice is to reduce the bulk of the food by placing it in shallow containers and allowing it to cool naturally. The food should then be placed in the refrigerator, preferably within 90 minutes.

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