This document is available in English as well as in languages other than English. Links to the English and multilingual resources can be accessed further below. To download information click on the selected language. This will take you directly to the resource. Note that some PDFs can be quite large and may take several minutes to download.
Cooling potentially hazardous food
This resource highlights the importance of correct cooling procedures for potentially hazardous food (PHF) to prevent food poisoning. PHF must be cooled from 60°C to 21°C within 2 hours, and from 21°C to 5°C in the next 4 hours. The guide offers practical methods, like portioning and using rapid-cooling equipment, to ensure food safety and prevent bacterial growth. Monitoring and recording cooling times and temperatures are essential for compliance with food safety standards.
- Organisation:
- NSW Food Authority
- Topic:
- Food safety
- Target audience:
- General
- Service area:
- National
- Published:
- June 2023
- Last reviewed:
- October 2024
Multilingual resources
Get Adobe Acrobat Reader.