Cooling food safely

After cooking, food passes through the danger zone as it cools. This is when spores can become active. The aim is to get through the danger zone as fast as you can.

Cool food as quickly as possible, ideally within 90 minutes. Do not put hot food in a fridge. It will warm up the fridge and the food around it. A deep pot of soup can stay warm in the centre for hours, because heat escapes only from the outside.

There are several ways to cool food faster. Divide large amounts into smaller portions. Spread food out in shallow trays. Cut large joints into smaller pieces. Stir soups and sauces. Stand a pan in cold or iced water. Use a blast chiller if you have one. Do not stack hot trays, because this traps the heat. Cool food in the coolest clean place you have, away from ovens, and protect it from contamination while it cools.

When the food has cooled, put it in the fridge. Label it with the date, so that everyone knows when it was made. Some businesses also record how long food took to cool.

Never leave cooked food on the side overnight, even if the kitchen feels cool. This is how a pot of stew or a tray of rice becomes dangerous. If cooked food has been left out for hours, throw it away. Reheating will not make it safe.