Cooking and chilling are both essential to make sure the food you serve in your food business is safe to eat and to prevent food poisoning from occurring.
Cooking food in your food business
Thorough cooking at the correct temperature kills harmful bacteria in food. You should never serve any food that isn't sufficiently cooked and once food is cooked, you should serve it immediately or keep it hot until serving. If you're cooking food in advance, cool and chill it quickly.
It is especially important to make sure that you thoroughly cook poultry, pork, rolled joints and products made from minced meat, such as burgers and sausages. This is because there could be bacteria in the middle of these types of food products. They should not be served pink or rare and should be steaming hot all the way through. Whole cuts of beef and lamb, such as steaks, cutlets and whole joints, can be served pink/rare as long as they are fully sealed on the outside.
Chilling food in your food business
Chilling food to the correct temperature stops bacteria from growing and multiplying. FSA recomends chilling food at 0-5 degrees celsius, chlling food below 8 degrees celsius is a legal requirement. Some foods need to be kept chilled to keep them safe. For example food with a 'use by' date, food that you have cooked and won't serve immediately andready-to-eat food such as prepared salads must be kept chilled.
Guidelines for chilling food
You should always follow these guidelines for food chilling:
- check chilled food on delivery to make sure it is cold enough
- put food that needs to be kept chilled in the fridge straight away
- cool cooked food as quickly as possible and then put in the fridge
- keep chilled food out of the fridge for the shortest time possible during preparation
- don't overload fridges
- regularly check that your fridge and refrigerated display units are cold enough