Policy 8 – Chilling Hot food (Category 2)
Danger Zone
Prevent time-temperature abuse
Hot food passes through the temperature danger zone (5 ℃ - 65 ℃ ) as it cools, so we should reduce the temperature as quickly as possible. The best method is to cool food quickly in a blast chiller. This shortens the time that food spends at danger zone temperatures.
At or above 65 ℃ to 10 ℃ in 90 minutes
65 ℃
90 mins
Danger Zone
10 ℃ 5 ℃
10 ℃ to 5 ℃ in not more than 2.5 hrs
2.5 hrs
*4 hours rule
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