Food safety coaching (Part 8)_ Chilling foods

### **Food Safety Coaching (Part 8) – Chilling Foods**

Chilling foods properly is an essential part of food safety. Keeping foods at the correct temperature slows the growth of harmful bacteria, helping to reduce the risk of foodborne illnesses. Here are guidelines and best practices for chilling foods safely:

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### **Why Chilling Foods is Important**
1. **Inhibits Bacterial Growth:**
- Bacteria multiply rapidly between **5°C and 63°C** (the "danger zone").
- Chilling food to **5°C or below** slows or stops bacterial growth.

2. **Preserves Quality and Freshness:**
- Proper chilling retains the taste, texture, and appearance of food.

3. **Prevents Spoilage:**
- Slows enzymatic and chemical reactions that cause food to degrade.

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### **Best Practices for Chilling Foods**

#### 1. **Refrigerate Perishable Foods Immediately**
- Store perishable items, such as meat, dairy, seafood, and leftovers, in the fridge within **two hours** (or one hour in hot weather).

#### 2. **Use the Right Refrigerator Temperature**
- Set the fridge to **≤5°C** to maintain safe chilling conditions.
- Use a thermometer to monitor fridge temperature regularly.

#### 3. **Cool Hot Foods Safely Before Refrigerating**
- Avoid placing hot food directly in the fridge, as it can raise the internal temperature and risk bacterial growth.
- Cool hot food quickly by:
- Dividing large portions into smaller, shallow containers.
- Placing containers in an ice bath.
- Stirring to release heat faster.

#### 4. **Keep Foods Covered**
- Use airtight containers or wraps to prevent cross-contamination and retain moisture during chilling.

#### 5. **Avoid Overloading the Fridge**
- Allow cold air to circulate freely by avoiding overcrowding.

#### 6. **Label and Rotate Stored Foods**
- Label containers with the date of storage.
- Practice **First In, First Out (FIFO)**: consume older food first to prevent waste.

#### 7. **Freezing Foods for Long-Term Storage**
- Freeze food at **-18°C or below** for extended storage.
- Use freezer-safe bags or containers to prevent freezer burn.

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### **Chilling During Food Preparation**
- **Defrosting Safely:**
- Defrost food in the fridge, under cold running water, or in the microwave. Avoid thawing at room temperature.
- **Marinating:**
- Always marinate food in the fridge, not on the countertop.

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### **Foods That Require Chilling**
- **Dairy Products:** Milk, cheese, yogurt, cream.
- **Meat and Poultry:** Fresh, cooked, or leftover.
- **Seafood:** Fish, shellfish, sushi-grade items.
- **Fruits and Vegetables:** Especially cut or pre-prepared items.
- **Prepared Meals:** Ready-to-eat dishes, leftovers, sandwiches.

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### **Common Mistakes to Avoid**
1. **Leaving Food in the Danger Zone for Too Long:**
- Foods left at room temperature for more than two hours (one hour in hot weather) are unsafe to eat.

2. **Placing Hot Food Directly in the Fridge:**
- Causes uneven chilling and may lead to condensation that promotes bacterial growth.

3. **Improper Defrosting:**
- Thawing food at room temperature allows bacteria to multiply.

4. **Relying Solely on Visual Inspection:**
- Foods may appear fine but can harbor bacteria if not chilled correctly.

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### **Key Reminder**
Chilling is a simple yet crucial step in maintaining food safety. Whether at home or in a commercial setting, consistently following these practices will help reduce the risk of foodborne illnesses and ensure food stays safe and fresh.

Would you like guidance on freezing, defrosting, or specific storage tips?