Methods Cooling
Easy method to cool food
Loosely cover food containers before storing them. Food can be left uncovered if stored in a way that protects it from contamination. Storing uncovered containers above other food, especially raw meat, seafood, and poultry, will help prevent cross contamination
145°F for 4 minutes
Roasts of pork, beef, veal and lamb
The limit of cooling hours is
The total cooling time cannot exceed 6 hours.
Storage
Return prepped food to the cooler, or cook it, as quickly as possible.
Acceptable Thawing Method
Food must be cooked immediately after thawing using a conventional cooking method
Microwave
Not to cool method
NEVER cool large amounts of hot food in a cooler.
135°F
Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot held for service
2 hours cooling
135 F - 70 F
Quanitity
Only remove as much food from the cooler as you can prep in a short period of time
Acceptable Thawing Method
Refrigeration
Ice Water Bath
After dividing food into smaller containers, place them into a clean prep sink or large pot filled with ice water. Stir the food often to cool it faster and more evenly.
145°F for 15 seconds
Seafood-including fish, shellfish, and crustaceans• Steaks/chops of pork, beef, veal and lamb• Commercially raised game• Shell eggs that will be served immediately
4 Hours Cooling
70 F - 41 F
Additive's
Only use additives that have been approved by your local regulatory authority. NEVER use more than is allowed by law. NEVER use additives to alter the appearance of the food. NEVER add sulfites to produce that will be eaten raw.
Acceptable Thawing Method
70°F or lower. • temperature of the food go above 41°F for longer than 4 hours
Running Water
Blast-Tumbler Chiller
Blast chillers blast cold airacross food at high speeds to remove heat. They are typically used to cool large amounts of food. Tumble chillers tumble bags of hot food in cold water. Tumble chillers work well on thickfood
165°F <1 second or instantaneous
Poultry-including whole or ground chicken, turkey or duck• Stuffing made with fish, meat or poultry• Stuffed meat, seafood, poultry, or pasta• Dishes that include previous cooked TCS ingredients
If food has not cooled to 70°F within 2 hours can you reheat it then cool it or not
yes it can be reheated and then cooled again.
Presentation
Food should be offered to guests in a way that does not mislead or misinform them. Do NOT use the following to misrepresent the appearance of food: food additives or color additives, colored overwraps, and/or lights.
When frozen food is thawed and exposed to the temperature danger zone?
pathogens in the food will begin to grow
Ice Cold Water As an ingredient
To cool soups or stews right away, the recipe is made with less water than required. Then, cold water or ice is added after cooking to cool the food and provide the remaining water.
155°F for 17 seconds
Ground meat-including beef, pork and other meat• Injected meat- including brined ham and flavor injected roasts • Mechanically tenderized meat• Ground meat from game animals commercially raised and inspected • Ratites (mostly flightless birds with flat breastbones) including ostrich and emu• Ground seafood- including chopped or minced seafood• Shell eggs that will be hot held for service
Can you cool the food from 135°F to 70°F in less than two hours?
yes you can use the remaining time to cool it to 41°F or lower
Corrective Actions
Food that has become unsafe should be thrown out unless it can be safely reconditioned, when food is restored to a safe condition. Example: hot food has not been held at the correct temperature may be reheated if it has not been in the temperature danger zone for more than 2 hours.
Never do what when thawing?
NEVER thaw food at room temperature