Stepping into Management Knowledge

Food Safety Training

3.16

HOW TO COOL FOOD SAFELY

PURPOSE OF THE TRAINING EXERCISE: To ensure that all food handlers understand how to cool food safely by reducing the risk of cross contamination and bacterial growth

TRAINING AIDS: Safety Policy ref.7.13 Cooling Cooling Food Record Brand cookbook

TRAINING METHOD: Conduct this training exercise by going through the questions and discussing the correct answers with the group .

EXPLAIN TO THE TEAM:

 Bacteria will grow rapidly between the temperatures of 8 o C and 65 o C. Growth rate is reduced by keeping food below these temperatures. To make certain we keep our food between 8 o C and 65 o C for as little time as possible.  It is a requirement to cool food as quickly as possible  The food cooling must be allowed to cool at room temperature for NO LONGER THAN 90 MINS  Food can only be cooled this quickly using active cooling methods (see below)  The food temperature and time must be recorded onto the cooling record at the start of cooling; saved to drafts, then completed after 90 mins. If 8 o C is not achieved it must be either used or discarded.  Mashed or boiled potatoes or pasta can be cooled to 25 o C then put into the walk-in fridge- see policy and cookbook for details

From Cooked to Chilled

75 o

8 o C Maximu m

C Minimu m

90min s

Safety Assurance March 2016

Food Safety 3.16