Posted By Lisa_ Hi Guys, I have 2 premises that are within 8 minutes of each other. They are looking into doing all the catering from one site and shipping it across to the other and popping it in the microwave- there are only 8 residents for lunch in site 2 and it is costing more than it makes. I want to find a way for it to work safely before it becomes an underground movement. I've been going through the logic : clean vehicle, insurance etc of driver, enclosed containers to avoid spills. From memory I believe that chilled food can be out of the cold chain for 4 hours and still be OK. Is there anything similar on hot food? I was thinking about the warm / cold units you can get that are portable and plug into the cigarette lighter? Anyone had any exp in this one or just general advice. Thanks in advance L

Posted By Paul Harrison lisa, This would not be considered a cook chill process and sounds very similar to what many school kitchens are doing e.g. mother and satellite kitchens. The easiest option would be to cook the food, hot hold until delivery e.g. >63 degrees. Alternatively cook, cool down and keep refrigerated below 8 degrees. THEN: Deliver in insulated boxes (if the unit is only 8 minutes away the temp will not alter significantly). There is a 2 hour exemption for hot held food after which it must be chilled to 8 degrees and/or reheated (preferably to 75 degrees). I would not recommend that you rely on the 4 hour rule, although legal, as IMO it is can be hard to monitor and is open to abuse. If you do choose this option, make sure your monitoring and recording is robust. You would need to include how you are controlling this methodology in your FSMS (HACCP), monitor and record at critical ponits and decide on corrective actions. If you wish to discuss further please email me direct. Cheers Paul

Posted By Ron Hunter Both piping hot food in a suitably insulated box and chilled foods in a cool box will surely make this 8 minute journey without other energy having to be expended? Think green!