Liam Jones
Founder, Pilla App
Live stream will appear here
Learn the time limits for cooling food and how to manage this high-risk stage, plus how Pilla and AI help you build cooling procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on cooling food safely.
Understand
The temperature range between 20-50°c presents the greatest risk because it provides optimal conditions for bacterial growth. Spore-forming bacteria like Clostridium perfringens germinate as food cools through this zone.
Food should be cooled within 90 minutes as a target. The critical limit is 120 minutes, beyond which food must be discarded. A blast chiller is the preferred method, with contingency methods available when one is not working.
Transfer food to cold stainless steel containers, use ice baths, stir regularly to move warm food from the centre, portion into shallow containers no deeper than 50mm, and monitor temperature every 15 minutes.
Food being cooled is vulnerable to both bacterial growth and external contamination. It must be protected from airborne contamination while still allowing heat to escape, and must be properly covered and labelled once cooled.
Apply
See how cooling food safely fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions, we'll be answering them live throughout.