WHAT ARE THE REQUIREMENTS FOR CHILLING AND FREEZING The current food legislation states that all food must be chilled as soon as possible:- whenever food is chilled or frozen it must be done so with speed through the danger zone of +65ºC to +10ºC where bacteria proliferates fastest. Department of Health states that to safely chill down food to a safe holding temperature it must be reduced from +90ºC to +3ºC or below within 90 minutes. Current European guidelines recommend that to freeze down food it must be reduced from +90ºC to -18ºC within 240 minutes. Under the food safety act of 1990 it states that it is an offence to render food injurious to health or to sell food that does not comply with safety requirements. The Food Standard Agency report an estimated 5 million plus people a year are affected by food poisoning with a very high percentage reported from eating in restaurants, fast food outlets and takeaways. The 1990 act can levy severe financial penalties or up to 2 years imprisonment. By not knowing or not understanding the legislation would not be a defence in law. Food safety requirements must be understood and adhered to and to prove in a court of law that “due diligence” was employed would be difficult without the use of a blast chiller and a method statement of use. In prosecution the prosecutor would only have to prove beyond reasonable doubt that the operator did not meet with food safety requirements. WHY CHILL DOWN IN A BLAST CHILLER?... I’VE USED A REFRIGERATOR FOR YEARS! Putting hot food in a refrigerator will, as you can imagine, increase the internal cabinet temperature which may raise the temperature of other foods in the cabinet bringing these products into the high risk zone of bacteria growth. A commercial refrigerator would not have the capacity to chill down food quickly enough to a holding temperature requirement within the specified 90 minute rule. With this borne in mind imagine how bacteria would grow if hot food was left to stand and cool in the kitchen. The summer being the worst time where high ambient temperatures reduce the cooling down process. The majority of reported food poisoning cases are in the summer time. WHAT IS A BLAST CHILLER/SHOCK FREEZER AND HOW DOES IT WORK? One unit capable of rapidly chilling down food from +90ºC to +3ºC in 90 minutes taking food quickly past the danger zone of +65ºC to +10ºC in the chilling process or freezing food within 240 minutes. Powerful fans blast cold air at high speed horizontally through the cabinet removing heat at an optimum rate, whilst still retaining the food’s quality. Once the product has been chilled or frozen down to holding temperature it will hold it at these temperatures (+3ºC chilled or -18ºC frozen). WHY DO I NEED A BLAST CHILLER? For all of the above reasons and the legislation that will be imposed in the next few years via the European Directive on Food Safety will include legislation on safe food chilling. You will need to be compliant as it will state that ALL CATERING FACILITIES MUST USE BLAST CHILLERS to cool down cooked food. If you prep food for later use you will most definitely reap benefits from owning a Blast Chiller. • Up to 30% saving on food preparation working hours • Up to 6% saving due to zero food wastage • Up to 7% reduction of waste loss • More predictable working hours, with efficiency, freeing up Chef’s time for presentation • Able to provide a wider menu, quicker service & no bacteria proliferation • Can be used to chill salads or other non heated products, drinks or wine, prior to service • Chilled stored product can be regenerated up to 5 to 7 days later • Compliant to HACCP regulations. |
