Tip of the Week

Research has proved that bacteria does not multiply significantly in high risk foods within 90 minutes of cooking.

However, after the initial 90 minutes of cooling time, the risk of bacteria growth and multiplication rises considerably.

The ideal temperature for bacteria growth is between 8°C and 63°C, with the highest levels of bacteria multiplication taking place at temperatures between 30°C – 45°C.

If the bacterial growth is too high, it will not all be killed when you reheat the food.

To reduce the risk in your kitchen, follow these 4 rules

  1. Cool high risk hot food to the lowest temperature possible within a 90-minute period and refrigerate
  2. Decant out of the hot pan into smaller batches
  3. Use a Blast Chiller, an ice bath or reusable plastic ice packs
  4. Place under refrigeration or freeze immediately after the 90-minute cooling time


Always record the cooling times and temperatures of ALL high-risk foods cooled – Meat, fish, dairy, rice and all foods cooked sous vide.  This is a fail-safe to ensure consistent, safe cooling procedures.

Weekly Food Fact

25th January is Chinese New Year and 2020 is Year of the Rat.  Traditionally menus would include foods which the Rat loves to eat like nuts and cheese.

Do you run your school catering in-house? Download the brochure below for information on keeping your catering team compliant and up to date with the latest legislation

Download Brochure