Hi All,
I was hoping someone could advise the food safety limits in cooling for frozen dessert. Currently we freeze to -18C within 6 hours but im not sure where this limit comes from. Also it is not always practical to be able to measure the temperature at the 6 hours period. I was hoping that we could record temperature after 2 hours and show an achieved temperature.
Would some please advice where the 6 hours to reach -18oC would come from.
Many Thanks,
T