Cooling and reheating of food

The process of cooling and reheating food must be done respecting the temperatures that guarantee food safety.

• COOLING: It is the period of time or stage during which cooked food goes from having internal temperatures equal to or greater than 65°C (once it is finished cooking) to refrigeration temperatures. It should be cooled as quickly as possible: ensure that they are below temperatures of 65 °C or above 10 °C in less than 2 hours.
• REHEATING: The reheating must be carried out by procedures such that allow temperatures above 65°C to 70°C to be reached in the center of the food in less than an hour.