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Cooling
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Cooling

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  • 1. Cooling food too slowly can help bacteria multiply and cause food poisoning . Food that has just been cooked, or taken out of the oven to cool should not be left out to long
  • 2. Do not put hot food straight from the oven or stove into the refrigerator, cool room or freezer, because it can cause the temperature inside to rise .
  • 3. The rule is that food must cool from 60ºC to 21ºC in the first two (2) hours , and then to 5ºC in the next four (4) hours . Once it has cooled to 21ºC it should be put in the refrigerator
  • 4. It takes longer to cool large portions of food, so it is usually better to divide large portions into small batches before cooling
  • 5. Food that is not cooled quickly enough can allow bacteria to multiply
  • 6. Cover and label with the type of food and the time and date before placing it into the cool room, refrigerator or freezer