SFBB Training UK Cooling Down Hot food 2-Hour Rule.
The two hour rule is an important health and safety measure in the United Kingdom when it comes to cooling food down. This rule states that food must be cooled from a temperature of above 70 degrees Celsius to a temperature of below 20 degrees Celsius, within a two hour period.
The two hour rule is important because if food is not cooled down quickly enough, it can become a breeding ground for bacteria. This is because bacteria grow rapidly between temperatures of 5 and 60 degrees Celsius. Therefore, it is important to cool food down quickly to prevent bacterial growth and ensure food safety.
When cooling food, it is important to ensure that the food is spread out in shallow containers so it cools evenly. If the food is left in a large pot, it will take longer to cool and may not reach a safe temperature within the two hour period. Additionally, it is important to not place hot foods directly in the refrigerator as this can raise the overall temperature of the refrigerator and cause other foods to spoil.
It is also important to note that some foods, such as soups or stews, may require more time to cool and may need to be placed in the refrigerator for an extended period of time.
The two hour rule is an important health and safety guideline when it comes to cooling food. It is important to follow this rule to ensure that food is safe to eat and to prevent food–borne illnesses. It is also important to ensure that food is cooled quickly and evenly to reach a safe temperature within the two hour period.
A cooling down poster can be a helpful tool for any kitchen. The poster can provide guidance on how to properly cool down cooked food and what temperature should be maintained for different food items.
You can find a free cooling down poster to download by clicking the link provided. Keeping food at the right temperature is essential for food safety and can help protect you and your family from foodborne illnesses.
Article by James Morris Subject to copyright 2023.
