Here are our top recommendations on chilling and freezing your food safely: your fridge should be between 0 and 5°C and your freezer should be around -18°C ; keep chilled food out of the fridge for the shortest time possible during preparation (a maximum of four hours) eat leftovers within two days or freeze if you think this won’t be possible

Chilling. Chilling food properly helps to stop harmful bacteria from growing. Some foods need to be kept chilled to keep them safe, for example: food with a use-by date; cooked dishes; other ready-to-eat food such as prepared salads and desserts; It is very important not to leave these types of food standing around at room temperature. Make ...

Harmful bacteria can grow in food that is left to chill slowly. Avoid cooking large quantities of food in advance, unless you need to. Large quantities of food are more diicult to chill down quickly, especially solid food. OPTIONS FOR CHILLING DOWN FOOD (YOU CAN USE ONE OR …

Some ovens have a ‘cool’ setting, which can help to chill down food by increasing the air flow around it. (The oven should be cool first.) Use a blast chiller to chill down food. A blast chiller is specially designed to chill down hot foods quickly and safely. If you have another method of chilling down hot food, e.g. putting

How to chill, freeze and defrost food safely.

If you overfill equipment and food is above load lines it might not be kept cold enough. Store and display wrapped raw meat, poultry, fish and eggs separately from other food. This helps to prevent harmful bacteria and allergens spreading from raw food to …

KEEPING FOOD COLD It is very important to keep certain foods cold because harmful bacteria can grow in them if they are not chilled properly. It is also important to take care when freezing or defrosting food. SAFETY POINT WHY? HOW DO YOU DO THIS? Certain foods need to be kept in the fridge to keep them safe e.g. • food with a ‘use by’ date

Chilling, freezing and defrosting food properly helps stop harmful bacteria from growing. Here are our top recommendations on chilling and freezing your food safely:€ your fridge should be between 0 and 5°C€ and your freezer should be around -18°C€€ keep chilled food out of the fridge for the shortest time possible during preparation (a

what the food looks like. It is important to keep chilled food cold while it is on display to prevent harmful bacteria from growing in the food. What do you do to make sure chilled food is displayed safely?

If you have cooked food that you will not serve immediately, chill it down as quickly as possible and then put it in the fridge. Harmful bacteria can grow in food that is left to chill slowly.