Cooked food must be rapidly cooled and then refrigerated within one hour. Use shallow containers with food about one inch in thickness and stir to aid cooling or place food container in a clean sink with cold water and a sufficient amount of ice.
Food being hot held for service must be kept in pre-heated equipment above 60ºC. If 60ºC cannot be maintained the food must be either reheated within in two hours or disposed of.
Reheat food to a minimum of 75ºC core temperature. Do not reheat again.
It is advisable to conduct temperature checks of equipment using thermometers and a temperature probe for food and record the results.