To keep food safe:
- prepare thinner portions of food so that heating and cooling are rapid
- keep water bath temperatures at 55°C or hotter
- limit the time food is cooked at cooler than 55°C to no more than 6 hours
- use quality equipment with adequate heating capacity and excellent temperature control
- check water and/or food temperatures with an accurate, tip-sensitive digital thermometer accurate to 0.1°C
- store prepared foods for no more than 5 days
- do not compound multiple risks, for example, if meat has been mechanically tenderised do not cook large portions for a long time at low temperatures.
Fact sheet from NSW Food Authority.
This document is required reading for the CTS Audit a Cook Chill Process training program.