You’ve done the cooking – and the thermometer shows it’s safe – big tick! But what if you want to save some food for another occasion, or package a dinner up for an elderly relative? How can you make sure cooling food is done safely?
If you get the cooling phase wrong you can cause food poisoning. In some cases even if you re-heat the food thoroughly you could still have problems. For example, in rice, bacteria such as Bacillus cereus spores can survive after cooking. If you cool rice too slowly and store at warm temperatures, food poisoning toxins can form. Even high temperatures of re-cooking may not be sufficient to destroy these toxins.
Watch the video below where Sterling Crew asks me all about how to cool food down without anxiety – Chillax!
