Safe Method – Chilling (Updated February 2024) DATE OF COMPLETIONName Of The Member Of The Management Completing The form First Last Position Within The Business Job Title Email* User Login*MAKING PROCESSES AVAILABLE TO YOUR TEAM:DON'T FORGET: If you use the full chefsbk.com system, you can store your current processes in your INFORMATION CENTRE, rather than keep them in folders.This is your central information hub for your team, where everyone can reference your processes.Using this sharing method means everyone sees same processes in an up to date and consistent way, which may not always be the case if paper based information hasn't been updated in a timely manner.Any updates made to the information centre are automatic and instant for local chefsbk's or within 24 hours for organisations using content hubs.No paper required. Choose Your Chilling Safe Method FormChilled Storage and Displaying Chilled FoodChilling Down Hot FoodDefrostingFreezingCHILLED STORAGE AND DISPLAYING CHILLED FOODSAFETY POINTCertain foods need to be kept chilled to keep them safe, for example:food with a ‘use by’ datefood that says ‘keep refrigerated’ on the labelfood you have cooked and will not serve immediatelyready-to-eat food such as salads, cooked meats, sandwiches and desserts.WHY?If these types of food are not kept cold enough harmful bacteria could grow. HOW DO YOU DO THIS?How do you regularly check that these types of food are kept chilled?USE BY DATESSAFETY POINTMake sure that you do not use food after its ‘use by’ date. For dishes you have prepared or cooked, it is a good idea to use stickers, or another method of labelling, to keep track of when food should be used or thrown away. If you are not sure how long to keep food, ask your environmental health officer for advice.WHY?Food with ‘use by’ dates, cooked dishes and other ready-to-eat food have a limited shelf life. If you keep them too long they might not be safe to eat.HOW DO YOU DO THIS?How do you keep track of when food should be used or thrown away?MANUFACTURERS' INSTRUCTIONSSAFETY POINTYou should follow the manufacturers' instructions on how to use fridges and chilled display equipment.WHY? It is important to use equipment properly to make sure food is kept cold enoughHOW DO YOU DO THIS? Do you follow the manufacturer’s instructions for using your fridges and chilled display units?Or do you do something differently - please describe?CHILLED DISPLAY UNITSSAFETY POINTPre-cool the display unit before you put chilled food in it.Only display as much food as you think you will need.Display food for the shortest time possible.You could also:use a ‘dummy’ portion for display (which will not be eaten)use photographs to show customers what the food looks like.WHY?It is important to keep chilled food cold while it is on display to prevent harmful bacteria from growing in the food.HOW DO YOU DO THISWhat do you do to make sure chilled food is displayed safely?CHECKING TEMPERATURESCHECK ITIt is recommended that fridges and chilled display equipment should be set at 5 ̊C or below. This is to make sure that chilled food is kept at 8 ̊C or below. This is a legal requirement in England, Wales and Northern Ireland, and recommended in Scotland. You should check the temperature of your chilling equipment at least once a day starting with your opening checks (see the ‘Opening and closing checks’ safe method in the Management section). HOW DO YOU DO THIS?Some equipment will have a digital display or dial to show what temperature it is set at. You can use this to check the temperature of your equipment. If you do this, you should check regularly that the temperature shown on the display/dial is accurate using a fridge thermometer. How do you check the temperature of chilling equipment, such as fridges and chilled display cabinets?CHILLING DOWN HOT FOODHarmful bacteria can grow in food that is not chilled down as quickly as possibleSAFETY POINTIf you have cooked food that you will not serve immediately, chill it down as quickly as possible and then put it in the fridge.WHYHarmful bacteria can grow in food that is left to chill slowly.SAFETY POINTAvoid cooking large quantities of food in advance, unless you need to.WHY?Large quantities of food are more difficult to chill down quickly, especially solid food.OPTIONS FOR CHILLING DOWN FOOD (YOU CAN USE ONE OR MORE OF THESE)What is the practice in your business?If you do not do this, what do you do?BEST PRACTICE FOR CHILLING DOWN FOOD 1:DIVIDE FOOD INTO SMALLER PORTIONS.WHY?Smaller amounts of food chill down more quickly. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 2:CUT JOINTS OF MEAT IN HALF.WHY?Smaller pieces of meat will cool more quickly. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 3:COVER PANS OF HOT FOOD AND MOVE THEM TO A COLDER AREA E.G. A STORAGE ROOM, OR STAND THEM IN COLD WATER. YOU CAN ALSO USE ICE TO SPEED UP CHILLING.WHY?This will make the contents of the pans chill more quickly. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 4:STIR FOOD REGULARLY WHILE IT IS CHILLING DOWN.WHY?Stirring helps food chill more evenly. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 5:COVER HOT FOOD AND MOVE IT TO A COLDER AREA (E.G. A LARDER).WHY?Food will chill more quickly in a colder place. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 6:SPREAD FOOD OUT ON A TRAY E.G. RICE.WHY?Spreading the food out will help it cool more quickly. YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 7:IF YOU HAVE A ‘COOL’ SETTING ON YOUR OVEN, USE IT TO CHILL DOWN FOOD.WHY?Some ovens have a ‘cool’ setting, which can help to chill down food by increasing the air fiow around it. (The oven should be cool first.) YES I DO THIS NO I DO NOT DO THIS BEST PRACTICE FOR CHILLING DOWN FOOD 8:USE A BLAST CHILLER TO CHILL DOWN FOOD. WHY?A blast chiller is specially designed to chill down hot foods quickly and safely. YES I DO THIS NO I DO NOT DO THIS If you have answered NO to any of the best practice methods, please explain what you do to chill food down and why?IF YOU HAVE ANOTHER METHOD OF CHILLING DOWN HOT FOOD, E.G. PUTTING PASTA UNDER COLD RUNNING WATER, WRITE THE DETAILS IN THE BOX BELOW:<br />DEFROSTINGHarmful bacteria can grow in food that is not defrosted properly.(SFBB pg41)SAFETY POINTFood should be thoroughly defrosted before cooking (unless the manufacturer’s instructions tell you to cook from frozen or you have a proven safe method). WHY?If food is still frozen or partially frozen, it will take longer to cook. The outside of the food could be cooked, but the centre might not be, which means it could contain harmful bacteria.HOW DO YOU DO THIS?Do you check food is thoroughly defrosted before cooking? YES NO If NO, what do you do?OPTIONS FOR DEFROSTING FOODSAFETY POINT1.Ideally, plan ahead to leave enough time and space to defrost small amounts of food in the fridge.WHY?Putting food in the fridge will keep it at a safe temperature while it is defrosting. HOW DO YOU DO THIS? Describe your method and times allowed for defrosting foodDEFROSTING SAFETY POINT 2:If you cannot defrost food in the fridge, you could put it in a container and then place it under cold running water. WHY?Cold water will help to speed up defrosting without allowing the outside of the food to get too warm.HOW DO YOU DO THIS AND WHICH FOODS DO YOU DEFROST IN THIS WAY? a safe temperature while it is defrosting. HOW DO YOU DO THIS? Describe your method and times allowed for defrosting foodDEFROSTING SAFETY POINT 3:Raw meat and poultry (including large joints and whole birds), should not be defrosted under cold running water unless they are in a sealed container. For more information: food.gov.uk/news-updates/ campaigns/campylobacter/actnowWHY?Harmful bacteria could be spread, contaminating sinks, taps and surfaces. HOW DO YOU DO THIS?How do you defrost raw meat and poultry?DEFROSTING SAFETY POINT 4:If you use the sink to defrost some foods, make sure the sink is clean and empty. The sink should be cleaned and then disinfected after being used for defrosting. WHY?Cold water will help speed up defrosting. HOW DO YOU DO THIS?Do you use this method? YES NO If You Do Use This Method List The Foods You Defrost This WayDEFROSTING SAFETY POINT 5:Or you could defrost food in the microwave on the ‘defrost’ setting.WHY?This is a fast way to defrost food.HOW DO YOU DO THIS Do you use this method? YES NO If You Do Use This Method List The Foods You Defrost This WayDEFROSTING SAFETY POINT 6:If necessary you could defrost food at room temperature. Follow the manufacturer’s defrosting instructions. Food should be left out at room temperature for the shortest time possible. Ideally, defrost these foods in the fridge. WHY?Foods will defrost quite quickly at room temperature, but harmful bacteria could grow in food if it gets too warm while defrosting.HOW DO YOU DO THIS?Do you use this method? YES NO If You Do Use This Method List The Foods You Defrost This WayDEFROSTING SAFETY POINT 7: If you have another method of defrosting, write the details here: in the fridge. WHY?Foods will defrost quite quickly at room temperature, but harmful bacteria could grow in food if it gets too warm while defrosting.HOW DO YOU DO THIS?Do you use this method? YES NO If You Do Use This Method List The Foods You Defrost This WayTHINK TWICE!Keep meat/poultry separate from other food when it is defrosting, to prevent cross-contamination. Once food has been defrosted you should use it immediately (within one day). CHECK ITWhen you think food has defrosted, it is important to check to make sure.WHY?The outside may look defrosted but the inside could still be frozen.DO YOU CHECK THIS?Check for ice crystals in the food using your hand or a skewer.Do you use this check? YES NO If you do not, what do you do?PoultryWith birds, check the joints are flexible.Do you use this check? YES NO If you do not, what do you do?OTHER CHECKSIf you use another check, write the details here:FREEZING - DELIVERED FROZEN FOODIt is important to take care when freezing food and handle frozen food safely. SAFETY POINTPut frozen food in the freezer as soon as it is delivered.WHY? If frozen food starts to defrost, harmful bacteria could grow.HOW DO YOU DO THIS?Is frozen food put in the freezer as soon as it is delivered? YES NO If NO, explain what do you do?FREEZING FRESH FOODSAFETY POINTIf you are freezing fresh food, freeze it as soon as it has been delivered or prepared. Freeze hot food as soon as it has been properly chilled down. WHY?The longer you wait before freezing food, the greater the chance of harmful bacteria growing. (See the ‘Chilling down hot food’ method.) HOW DO YOU DO THIS?Is fresh and cooked food put in the freezer as soon as it has been delivered, prepared, or chilled down? YES NO If NO, explain what do you do?FREEZING FOOD IN SMALLER PORTIONSSAFETY POINTDivide food into smaller portions and put it in containers or freezer bags before freezing. WHY?Smaller portions will freeze (and defrost) more quickly. The centre of larger portions takes longer to freeze, allowing harmful bacteria to grow. Using containers and freezer bags prevents cross- contamination.HOW DO YOU DO THIS?Is food divided into smaller portions to help it freeze better? YES NO If NO, explain what do you do?IS FROZEN FOOD STORED IN CONTAINERS OR FREEZER BAGS? YES NO If NO, explain what do you do? « Return
