Cooling potentially hazardous food (NSW)

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 in NSW.