in safe hands
DOES HOT FOOD HAVE TO COOL COMPLETELY BEFORE BEING REFRIGERATED OR FROZEN?
“Cooked food should be cooled down to 4°C or frozen within about two hours after cooking,” says Professor Lucia Anelich of Anelich Consulting. Specialising in food safety consulting and training, Lucia is the immediate past president of the South African Association for Food Science and Technology (SAAFoST). Hot food should be left to cool slightly after cooking, at room temperature, and then refrigerated or frozen. “Remember not to pack the refrigerator or freezer too full with warm food that has been added. Cold air must circulate to refrigerate or freeze food quickly,” she elaborates.
WHICH FOODS MAY BE SAFELY REFROZEN AFTER DEFROSTING?
We’ve all done it – taken out a
