Step 1 of 8
Decide what will be cooled
What happens
Identify food to be kept as it comes off the heat, with the item, the batch and the method.
Good looks like
is decided when the cooking is planned, and only food that can be cooled in time is cooled.
How it goes wrong
A pan of rice is left on the stove to cool through the afternoon.
Who
Technical
Food is cooled once, straight from cooking, and never from a buffet or display. The operating model decides what is owed: readings per stage, readings per batch on named equipment, or a method.
§7.5.2, §7.7.1