In accordance with the temperature control requirements set by the Food Standards Code, the 2 hour 4 hour cooling rule is a method of compliance used by food businesses to cool food safely. The food safety obligations set out in the Food Standards Code state that all food businesses must be able to demonstrate that potentially hazardous food is cooled safely. To help food businesses achieve this, the detailed procedure as to how to follow the 2 hr/4hr cooling rule is demonstrated in this video.
http://www.youtube.com/watch?feature=player_embedded&v=7BhFw06dq0M
A good accurate thermometer is essential to follow this method of temperature control.
The safe temperatures for storing potentially hazardous food are above 60 C and below 5 C. When cooling food the first temperature reading should be taken when the temperature of the food is above 60 C. At this point please note down the temperature reading and then transfer the food into a cooling tray to be placed in the fridge. It is important to choose a large shallow container, as the large surface area will allow the food to cool quickly. Then place the container in the fridge and the next temperature reading should be taken after 2 hours. While checking the temperature, ensure that the thermometer is sterilised every time. The final reading should be taken after a further 4 hours, and this reading should be below 5 C. Please record all the readings on a register to verify that the process has been completed correctly.
Food Industry Experience
With a career spanning over 25 years he has also run his own food production business in Sydney and has been exposed to various food service systems including cook chill and Sous vide. It is with this experience that James provides specialist advice in the hospitality industry from staff rostering, food safety obligations of food businesses and quality control to cost analysis and people management. Understanding all aspects of kitchen production enables James to communicate to all levels of staff in a consultative way, assisting with any change management program.
Apart from his qualifications as a chef, James also holds qualifications in the following areas:-
Associate Diploma in Applied Science (Health and Building);
Cert. IV in Training and Assessment; and
Certified Principle Auditor (RABQSA)
Certified National Food Safety Auditor (RABQSA level 4 high risk)
Regulatory 3rd party Food Safety Auditor (NSW Food Authority)
Approved as food safety auditor (Queensland Health)
Food Industry Qualifications
James Shepherd, founder of Food Safety Systems, has a diverse background in the hospitality industry with international exposure in the United Kingdom, France, Australia, and Asia.
James has also run his own food production business and been exposed to various food service systems including cook chill and Sous vide. Apart from his qualifications as a chef, James holds qualifications for National Food Safety Auditor (NFSA level 4), from RABQSA, is an authorised 3rd party auditor for the NSW Food Authority, is approved as food auditor by Queensland Health, and for Environmental Health Officer.
By combining our industry knowledge of food safety within Australia, with current practices we are able to bring to our clients cost effective and practical solutions. Understanding all aspects of kitchen production, and kitchen flow enables us to communicate to all levels of staff in a consultative way.
