What is the temperature for chilling?

Chilling is a process of cooling food to a temperature that slows down the growth of bacteria and other microorganisms but does not freeze the food. The purpose of chilling is to preserve the quality and safety of food.

The ideal temperature for chilling food depends on the type of food. For most foods, the recommended chilling temperature is between 0 and 4 degrees Celsius (32 and 39 degrees Fahrenheit). This temperature range will slow down the growth of most bacteria, but it will not freeze the food.

Some foods, such as raw meat and poultry, should be chilled at a lower temperature, between -1 and 2 degrees Celsius (30 and 35 degrees Fahrenheit). This lower temperature range will help to prevent the growth of harmful bacteria that can cause foodborne illness.

Other foods, such as cooked foods and dairy products, can be chilled at a higher temperature, between 4 and 7 degrees Celsius (39 and 44 degrees Fahrenheit). This higher temperature range will still slow down the growth of bacteria, but it will not affect the quality of the food as much as lower temperatures.

It is important to chill food quickly after it has been cooked or thawed. This will help to prevent the growth of bacteria and keep the food safe to eat.