Heating and chilling food in the home
Food must be completely thawed before cooking and food should be cooked within 24 hours of thawing. Food should be cooked to a temperature of 70oC at the core of the food for at least 2 minutes.
Cooked food should be kept hot at a temperature of above 63oC and discarded after 4 hours. Reheated food should also be cooked and treated in the same way.
Chilling of food in the home
The chilling of cooked food should take place as quickly as possible, followed by refrigeration or freezing. The process may be speeded up by spreading the food out, dividing it into smaller portions or standing the container in cold water.