Page 12 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY
P8 CHILLING HOT FOOD (3rd Review)
RISKS
Hot food passes through the temperature danger zone (5oC - 63oC) as it cools, so we should reduce the temperature as quickly as possible. The best method is to cool food quickly in a blast chiller. This shortens the time that food spends at danger zone temperatures. If a blast chiller is not available, transfer the food to a clean, cold container or an ice bath and cover it before moving it the coolest part of a food area. Food should be kept above floor during the cooling period.
Whenever possible, use large shallow trays and pans for cooling food in liquid, because the large surface area helps to accelerate the cooling process. Remove cooked meat joints and whole chickens from their juices before placing them in clean containers with enough space for air to circulate.
CHILLING HOT FOOD POLICY
a) Chilled food has an internal temperature of 5oC and below.
b) Cool all food as quickly as possible (use blast chiller or ice bath).
c) Cooling shall be accomplished in accordance with the time and temperature criteria: Hot
food at or above 63oC should be chilled to 10oC in less than 90 minutes, but shall never exceed a 2.5 hours limit to reach 5oC from 10oC. If the food did not reach 10°C in 90 minutes, remedial action must be taken to bring the food temperature to 5°C within the remaining time, and total time should not exceed 4 hours.
d) When placed in blast chiller, food containers in which food is being cooled shall be loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
e) Once chilled, all food must be labeled, kept covered and immediately stored at 5oC.
f) Cooling temperature records must be completed and available.
g) Local regulatory requirement for cooling of hot food must be followed. Where local laws
differ from the policy requirement, compliance with the more stringent standard is required.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED