Cold bonding is a principle of preservation of foods prepared in the central kitchen in order to guarantee their quality until they are distributed. In fact, cooked meals prepared in advance (PCEA) in central kitchens and distributed in collective catering are exposed to the risks of microbial contamination from after cooking to consumption. To avoid this, strict regulations govern this method. But what exactly is cold bonding? What should we do in concrete terms? Or what is the difference between a cold connection and a hot link? Let's find out in this article.
La Cold connection refers to a situation in which food is produced in a place different from where it is consumed. This process therefore requires delivery between the two locations, which must take place at a temperature of less than 3°C. In collective catering, the HACCP method must strictly apply to ensure food safety. And in addition, central kitchens prefer the cold connection method. This method of preserving food thus makes it possible to maintain its quality and food safety. It brings together a whole process containing various key steps, namely:
Depending on the product, two situations may occur:Situation 1: For products that will be consumed cold, such as grated carrots or hamThese products are first produced cold and stored in a cold room at a temperature of less than 3°C. The transport is then carried out in a refrigerated truck or an insulated container at a temperature between 0°C and 3°C. Once arrived at the place of destination, the products are stored in a cold chamber at less than 3°C before being served cold.Situation No. 2: For products intended to be consumed hot, such as gratin dauphinois for exampleThese products must be cooked with a final cooking temperature greater than 63°C in order to then be rapidly cooled in the cell. The temperature then goes from over 63°C to a maximum of 10°C in less than 2 hours. Finally, these products are stored in a cold room at less than 3°C.
In cold connection, once the products have been received by the satellite site, it is essential to check the conformity of the reception. To do this, several elements must be identified, including:
Then, the products must be stored at a temperature below 3°C. In addition, the HACCP temperature must be restored quickly. During this step, it is important to specify the product name, the start time and temperature, and the end time and temperature. Finally, be sure to also record the service temperatures for both cold and hot products.
Thanks to the positive cold bond, the expiration date (DLC) for foods increases from one (1) to three days (3) at most. La negative cold bond corresponds to the principle of deep-freezing and allows prepared foods to be preserved for several months.
The cold connection requires precise rules and the use of appropriate equipment: vacuum containers, insulated boxes, gourmet containers, etc. These must meet European standards.The reason why the HACCP method imposes and regulates temperature intervals is simple: for Ensuring health security. In fact, between 63°C and 10°C, there is a very high risk of microbiological development. In addition, the vast majority of pathogenic bacteria do not survive at temperatures above 63°C and below 10°C. Hence, the importance of not storing food between these temperatures for too long. In the case of too slow cooling, the risk of contamination increases considerably. Moreover, rapid cooling guarantees the preservation of the organoleptic qualities of foods.
The decree of December 21, 2009 also oversees the cold link process and regulations. To consult it, please click here.
Hot bonding is a food preservation process that consists of maintaining its temperature at more than 63°C, from after cooking until delivery. Thus, as soon as production is complete, the temperature is maintained above 63°C during storage, delivery and until service. Therefore, from preparation to consumption, through storage and transport, the temperature remains the same at every stage. It is imperative that the temperature does not fall below 63°C in order to avoid any possible bacterial contamination. To maintain this temperature, a short transport time is required. The hot link is mainly intended for the kitchens of retirement homes or for home services. In addition, central kitchens are adept at this type of food preservation method when they deliver a satellite kitchen located near a school, for example.
Whether for the hot and cold connection, the decree of December 21, 2009 is the reference regulation. This stipulates and sets the minimum temperature of hot dishes in a hot connection in collective catering at 63°C. In addition, only vehicles equipped with insulated boxes can transport these meals. In fact, they make it possible to guarantee that the temperature is maintained at more than 63°C (in accordance with Decree No. 2007-1791).
Whether in a hot connection or in a cold connection in collective catering, operators must collect and record certain data, namely:
