Virtualmin

Why HACCP Plans Need a Chilling Strategy A HACCP (Hazard Analysis and Critical Control Point) plan is the backbone of food safety in any Australian commercial kitchen. It identifies hazards, sets critical limits, and establishes monitoring procedures to keep food safe from receiving through to service. One of the most commonly overlooked critical control points is the cooling step. When hot food is left to cool at room temperature, it lingers in the temperature danger zone — broadly between 5°C and 60°C — where bacteria can multiply rapidly. Traditional methods like ice baths or shallow trays in the cool room are inconsistent, labour-intensive, and difficult to document. That is where a blast chiller earns its place in a HACCP-minded prep calendar. A blast chiller is designed to bring food...