Describe the Process for Cooling Food Quickly and Safely

After 30-45 minutes place food in refrigerator on upper shelves and away from doors. Cool food from 70F to 41F 21C to 5C in four hours.

Stand Up Training Cooling Food Safely

Ice paddles will expedite this process.

. Place food in a blast chiller or a tumble chiller. By stirring your food up you will be bringing the hot food up to the surface so that it can cool down. Use a variety of methods for cooling foods especially for larger portions.

Breaking up cooling guidelines into two stages can make them easier to remember. On the other hand. Food must be cooled from 135F to 70F within 2 hours then.

The already-cool food will sink to the bottom and help cool the rest of. Use an ice water bath to cool containers of heated food. Food must pass through this temperature range quickly to reduce this growth.

Add ice as an ingredient. Place food in ice-water baths and stir regularly. Cooked foods can be held at room temperature for two hoursjust like in the cooling process.

Stir or toss the food around in its bowl. Stir food several times with proper utensil or use an ice paddle. The food closest to the surface will cool down the fastest.

Cover hot food and move it to. TCS TimeTemperature Control for Safety food is a high risk food that requires specific time and temperature controls to remain safe for consumption. Ice water baths place containers of hot food in a clean prep sink or large pot filled with ice water.

Food must be cooled to 41F or lower within the next 4 hours for a maximum cooling time of 6 hours. Blast or tumble chillers blast or tumble chillers can be used to quickly reduce the temperature of large amounts of food or thick food such as. According to FDA Food Code 3-50114 Cooling the timetemperature control for the safety of food.

More quickly in a colder place. In the two-stage cooling method food must be cooled from 140 F to 70 F within two hours and to 41 F or lower within four hours. The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments.

Pathogens grow well in the temperature danger zone and grow even faster between 125F and 70F 52C and 21C. Ice paddles plastic container filled with water and frozen used to stir food in an ice-water bath. Start the cooling process faster by reducing the mass of your food and dividing it up into separate containers.

Cooling methods Cool food rapidly using one or more of the following cooling methods. This entire cooling process is often called the two-stage cooling process. If either step takes too long the food is.

Stir food regularly while it is. The food must absolutely get from 140 to 70 degrees in two hours and must be cooled from 70 to 40 degrees in no more than four. Two-Stage Safe Food Cooling.

A colder area eg. Cool food from 135F to 70F 57C to 21C in two hours. Use of this cooling method ensures that food is cooled quickly.

The overall cooling time therefore should not exceed 6 hours. DO NOT COVER pans while food is hot. If youre having a picnic or barbecues outside in temperatures above 90F 32C safely store leftovers within 1 hour to prevent bacterial contamination.

Once the food has reached 70 degrees within 2 hours the second step is to bring it down to 41 degrees within the next 4 hours. During this process stirring the contents also helps the food cool quickly. Reheat previously cooked potentially hazardous food to an internal temperature of 165F 74C for fifteen seconds within two hours.

Bear in mind that it is the internal temperature that needs to be measured not the surface. Ice-water bath and frequently stirring the food. The ice water depth should be equal to or greater than the food depth.

Temperature Requirements for Cooling Food. Transfer the food to pre-cooled containers from the refrigerator or freezer. Then place your food containers into the ice water ensuring that the water does not mix with your food itself.

This promotes faster and more even cooling. Check temperature of food with accurate calibrated thermometer within 2 hours to ensure first phase of cooling has been achieved. Room-temp leftovers older than 2 hours should be thrown out.

Food will chill. Food out will help it cool more quickly. Methods for cooling food.

Approved and efficient ways to cool food include. Reduce thickness of foods by placing in shallow pans or cutting into pieces. A blast chiller stir liquid foods such as gravy often using a clean and sanitised utensil.

Food stirred with these paddles will cool quicky. Stir soups sauces gravies and chilies while the container is in an ice water bath. Place food in shallow pans Separate food into smaller or thinner portions Place containers in an ice water bath and stir frequently Use metal containers Add ice as an ingredient Use rapid cooling equipment such as blast chillers.

Stir the food frequently for even cooling and to allow hot air to escape. Cool TCS food from 135F to 41F 57C to 5C or lower within 6 hours. Spread food out on a tray eg.

Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Stir the food with an ice paddle. If food will not reach 7021C or below within 2 hours.

Some food workers learn it like this. Cooling and reheating food SAFE FOOD AUSTRALIA InfoBite Tips for cooling food quickly divide food into smaller portions in shallow containers to cool being careful not to contaminate the food as you do this use rapid-cooling equipment eg. Stirring helps food.

Stir food frequently to cool it faster and more evenly. The methods of cooling are. When cooling this type of food the temperature must be reduced from 135F to 41F or lower - within 6 hours.

Another useful method is to fill a clean kitchen sink with cold water and ice.

Two Stage Cooling Process Poster