The cold chain is a principle of food preservation designed to maintain the quality of prepared meals until their distribution. Pre-prepared meals in central kitchens and distributed to collective catering are at risk of microbial contamination from post-cooking to consumption. To mitigate this, strict regulations govern this method. But what exactly is the cold chain? How is it implemented? And what distinguishes the cold chain from the hot chain? Let's explore in this article.
The cold chain involves producing food in one location and consuming it in another. This process requires delivery between these locations at a temperature below 3°C. In collective catering, the HACCP method must be strictly applied to ensure food safety. Central kitchens often favour the cold chain method.
This method preserves food quality and safety through several key steps:
There are two scenarios based on the type of products:
Scenario 1: For products to be consumed cold, like grated carrots or sliced ham.
Scenario 2: For products intended to be consumed hot, such as dauphinoise potatoes.
Upon receiving products at the satellite site, it is crucial to verify compliance by recording several details, including:
Next, store the products at a temperature below 3°C. The HACCP reheating process must be carried out promptly. This step involves noting the product name, starting time and temperature, and ending time and temperature. Also, record the service temperatures for both cold and hot products.
Positive Cold Chain extends the shelf life of foods by up to three days. Negative Cold Chain involves freezing, allowing prepared foods to be preserved for several months.
The cold chain requires precise rules and suitable equipment such as vacuum-sealed containers, insulated boxes, and gastronorm containers, all meeting European standards. The HACCP method mandates temperature intervals to ensure sanitary safety because there's a high risk of microbial growth between 63°C and 10°C. Most pathogenic bacteria cannot survive above 63°C or below 10°C. Hence, food should not be stored between these temperatures for extended periods. Slow cooling increases contamination risk, while rapid cooling preserves the food's sensory qualities.
The decree of 21 December 2009 regulates the cold chain process and its requirements. For more details, please refer to the official document here.
In collective catering, laws strictly regulate the preservation duration of foods. These rules detail the shelf life of pre-prepared meals and the mandatory labelling, including the use-by date.
The hot chain is another food preservation method, maintaining food temperatures above 63°C from post-cooking to delivery. From production to consumption, including storage and transport, the temperature remains consistent, preventing bacterial contamination. Short-duration refrigerated transport is necessary to maintain this temperature. The hot chain is often used in retirement homes or for home delivery services. Central kitchens may use this method when delivering to nearby satellite kitchens, such as in schools.
Both cold and hot chains are governed by the decree of 21 December 2009, which sets the minimum temperature for hot chain meals in collective catering at 63°C. Only vehicles with insulated containers can transport these meals, ensuring temperatures remain above 63°C, in line with decree No. 2007-1791.
For both cold and hot chains in collective catering, operators must record and log specific data:
By following these detailed protocols and regulations, the cold and hot chains ensure the safety and quality of food from preparation to consumption.
