Most businesses correctly cool down hot food but some violations were found during inspections in Denmark.
The Danish Veterinary and Food Administration (Fødevarestyrelsen) investigated whether shops, restaurants and caterers were in control of the refrigeration and cooling process and its management.
Overall, 91 percent of the sites subject to unannounced visits knew how to cool down hot food. However, issues were found at the other 9 percent, including cooling of heat-treated food happening too slowly and procedures not being followed.
“Every year we see outbreaks of disease, which are caused by slow cooling of heat-treated foods. When this happens, it is most often because the company has produced large portions that have not cooled down quickly enough. Therefore, it is important that the amount of hot food matches the capacity of the cold storage,” said Ulrich Pinstrup, from the Danish Veterinary and Food Administration.
FoodWorld 