Stepping into Management Knowledge

Food Safety Training

3.16

Blast Chillers Some businesses have Blast Chillers to help with the cooling of food products, if you are using a Blast Chiller the food must:  Reach 8°c within 90 minutes  Be allowed to stand for a few minutes to allow some cooling but not to less than 65°c  Be placed chilled on trays no deeper than 50mm (2inches) ensuring that the product is evenly spread over the trays  Be cooled rapidly to a core temperature of 8°c by following operating instructions ( the blast chiller alarm sounds when the temperature has been reached)  Be cooled long enough to achieve 5°c if it hasn’t chill further and record actions taken on the record sheet The food handler must:  Probe and record on the Blast Chiller Cooling Record the temperatures and times any food was placed in and taken out of the blast chiller

Conclude the training session by discussing and reviewing your own cooling procedures. Ensure that all understand how to estimate how much food should be cooked and cooled each day.

Manager to record the training

Safety Assurance March 2016

Food Safety 3.16