Chilling Down Hot Food

If food is not chilled down as quickly as possible, harmful bacteria may grow. Larger quantities of food are often more challenging to chill down quickly. You should avoid cooking large quantities of food in advance unless absolutely necessary. If you have cooked food that is not served immediately, chill it down as quickly as possible and put it into the fridge. There are several options for safely chilling down foods:

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  1. Divide food into smaller portions to chill more quickly
  2. Cut joints of meat in half
  3. Cover pans of hot food and move them to a colder area (storage room or stand them in cold water or ice
  4. Stir food regularly while chilling down to help food chill more evenly
  5. Spread food out on a tray to help it cool more quickly
  6. Use the ‘cool’ setting on your oven if you have it
  7. Use a blast chiller if you have one
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white plastic food container on white table