General food hygiene - the certificate training

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*1 Cooling down
Many heat treated foodstuffs are cooled down immediately after the preparation:
• Cold cuts such as ham, rolled seasoned meat, chicken sausage, pork loin, roast beef, salty
meat.
• Many different kinds of sausages.
• Food for senior citizens living at home.
• Many cooled dishes sold from retail businesses.
• Stocks, sauces and soups that are cooled for later use.
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Cooling down after heat treatment must take place in such a way that the temperature range from 65
to 10 ºC is passed as quickly as possible and preferably within 3 hours.
Afterwards the food must be stored in the refrigerator at a maximum of 5 ºC, covered up and
separated from other foodstuff.
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Other combinations of time/temperature might possibly be applicable. The business must be able to
document through their own-check program, that the applied cooling procedure does not entail
danger to health.
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In any case it is a good idea to divide the portions in smaller, thin layers, because then the cooling
will take place as quickly as possible.
If large portions are to be cooled down, it is necessary to use a blastchiller. Divide the food into
small portions with an appropriate layer thickness. By experimenting you will find out what is
manageable for the cooling capacity in the production facility in question.
Cooling down with ordinary water requires very large amounts of water and a special authorization.
Cooling in water containing ice is an effective but time consuming way of cooling.
*3 Portioning and packaging.
It is often planned by the business that exactly the cooled food (cold cuts, ready to eat meals and
other) must have durability as long as several weeks. If food is designed for a long durability strict
surveillance and own-check is necessary.
Large portions of cooled food is often portioned and packaged on a production line. The entire
process must be controlled.
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The own-check:
• Cool down fast (to avoid germination of spores with subsequent propagation of bacteria).
• Maintain a high standard of cleaning for containers, serving tools and other things coming
into contact with the food.
• Maintain a high standard of hygiene in handling the packaging.
• Maintain a high personal hygiene – no sick employees.
• Make sure that the storage temperature does not exceed 5 °C.
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