Cooling food to refrigeration temperature and keeping it at or below 5 degrees C to slow bacterial growth.
Cold food should be kept at or below 5 degrees C. That keeps it out of the fastest bacterial growth part of the danger zone.
Chilling holds food cold at or below 5 degrees C but not frozen, slowing bacterial growth. Freezing takes food to a frozen state, stopping growth for much longer storage.
Follow the two-stage guide: from 60 degrees C to 21 degrees C within two hours, then from 21 degrees C to 5 degrees C within a further four hours.
Yes. Use shallow containers, divide large batches, or use a blast chiller so heat is removed quickly and food passes through the danger zone sooner.
Check the core temperature with a probe thermometer rather than relying on how cold the surface feels, since the centre cools slowest.