From storage through to waste disposal, all of these rules have been put in place by an authorising body to not only ensure the safety and protection of customers using such food establishments but also help owners and employees when working by giving the specific guides that must be followed.
One of the most common results of poor food safety is the growth of harmful bacteria on cooked food products. This can be caused for a number of reasons for example, if the product is poorly covered or stored incorrectly - making its surface a prime target for insect landings. It is well known that bacteria require an ‘optimum temperature’ to multiply. A food product must be cooked to above 140 degrees Celsius to be deemed ‘safe’ as the possible bacteria has been killed. However, this does not mean that it is then immune from new bacteria growth, especially when left to cool.
Regulation states that cooked foods must not sit between 120 degrees Celsius and 65 degrees Celsius for more than two hours. Between these temperatures, bacteria is able to grow most rapidly making it a ‘danger zone’. Therefore, leaving a cooked food product to cool of its own accord can become hazardous within any food establishment. Blast cooling or blast freezing is a process that rapidly reduces the temperature of food products even through to the core. Both methods, ‘blast’ cool air over a cooked product to lower the temperature. Blast freeze equipment, uses extremely cold air to help freeze a product inhibiting the growth of potentially harmful bacteria.
If you are looking to improve health and safety within a food establishment and would like to view a wide range of blast freeze products that will be able to improve food cooling safety, please browse our site and visit our blast freezers page or food cold storage page for more details. Alternatively, if you would like to speak to a member of the team to discuss your blast freeze equipment options, please call 0800 085 2298 where a knowledgeable team member will be happy to help.