BLAST CHILLING OF THE FOOD

Issued to: All Kitchen Staff

Approved: Head Chef
Changes: Changes applied to this policy can only be made by the Head Chef

Policy: Improper Cooling of the potentially hazardous food is a major cause of food borne illness.
The Majid Al Futtaim VOX Cinemas kitchen staff must prevent the multiplication of
pathogenic bacteria during cooling of the food.

Improper Cooling of the potentially hazardous food is a major cause of food borne illness. Foods should be
cooled immediately so that the food is not allowed to stay in the danger zone for a long time. Using Blast
chiller for the cooling of the foods will be an ideal method. The safety of the product also depends on the
effective use of the blast chiller.

PROCEDURES
When using blast chiller, following procedures must be followed:
 Food going in to the blast chiller should be at no more than 650C, as excessively hot food increases
the blast chilling process.
 All food must be portioned and transferred to the blast chiller as quickly as possible and in any
event within 30 minutes of cooking.
 Avoid over layering of containers and do not overload the blast chiller.
 There must be a minimum space of 30 mm between the containers in the blast chiller.
 When checking food temperatures ensure that the temperature probe is inserted in to the center of
the food. Remember to sanitize the probe with the wipes.
 Never overfill the container; the depth of the food should not exceed 50mm.
 It is recommended that joint sizes be kept to a maximum of 3 kg.
 Ensure that the CCP forms – Cooling Process is monitored at regular intervals.

VERIFICATION AND RECORD KEEPING:

 The Chef in charge should verify that the blast chiller used for the cooling of the food is used in an
appropriate way.
 All the instructions for the usage should be followed.
 Cooling Record.

VOX Cinemas – Blast Chilling of the Food Page 1 of 1

Date Issued: 10/7/2015
Version No: 1