Cooling and Chilling of product

Hi

We are looking at cooking a product to 90 degree C and then chilling the product to less than 5 degrees C. What is the maximum time allowed for the product to cool down? Typically for other products we cool it down in 4 hours however for this product it takes close to 5-6 hours as the product is quite dense (potatoes) . Are they any legal limits / regulations you can share which allows for more than 5 hours to cool the product down? Many thanks in advance

Hi Raji arun,

 

:welcome:

 

Welcome to the IFSQN forums.

 

Cooling requirements will depend on your local/national regulations. Typically, you need to get down to 21°C in 2 hours and then below 5°C in less than four hours. If they don’t exist or you don’t comply then you need to do your own tests on your own product to validate that your cooling process is acceptable and capable of consistently producing a safe product.

 

An example here from FSANZ: Cooling and reheating food Cooling

When cooling cooked potentially hazardous food, it must be cooled from 60°C to 21°C in two hours or less, then cooled further from 21°C to 5°C in four hours or less.

You can use a different cooling process but you must be able to show that it keeps the food safe.

 

This is similar but for Meat: FSIS Compliance Guideline for Stabilization (Cooling and Hot-Holding) of Fully and Partially Heat-Treated RTE and NRTE Meat and Poultry Products

FDA Time/Temperature Recommendations for Cooling

The FDA Food Code is another type of support that establishments may use for cooling.

Section 3-501.14 Cooling of the 2013 FDA Food Code recommends the following parameters for cooling fully cooked products:

(A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:

(1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and

(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.

This option applies to: Fully cooked products (including intact or non-intact meat or poultry).

FSIS regulated establishments may use these parameters for stabilizing fully cooked meat and poultry products provided the most up to date copy of the FDA Food Code is maintained on file as supporting documentation.

 

Kind regards,

 

Tony

 

Thank you Tony for sharing the details and the regulations. Is there anything similar for the UK?

Thanks again

Hi Raji arun,

 

For guidance on UK legislation Food Standards Agency - General Food Law

 

You will need to look at national regulations and then temperature control requirements.

 

One of the main differences is that chilled food can be held at a temperature of 8°C or below.

 

Kind regards,

 

Tony