Due to the characteristics of sauces-thickness, dense and often with high fat content cooling can be challenging for most food service operators. In Europe, The Guidelines for Cook–Chill and Cook–Freeze Catering Systems, 1989 state that “food should be chilled to between 0˚C and +3˚C within a period of 90 minutes. A specially designed rapid chilling apparatus is required if rapid reduction of temperature is to be achieved.” Furthermore, the Food Safety Act 1990 makes it an offense to “render food injurious to health” or to sell food that does not comply with safety requirements. The 1990 Act includes severe penalties⎯a large fine or up to two years’ imprisonment. The above two regulations perfectly illustrate only due diligence and proper/precautionary actions can be the defense.
