Cooling Chart For Cooked Food Over the next 4 hours the food must be cooled from 70 F to 41 F or less Note If 70 F is reached before 2 hours you have the remaining time to reach 41 F or less Keep food out of the
Cooling time starts at 135 F Cool from 135 F to 70 F within the first 2 hours then from 70 F to 41 F within 4 more hours for a total of 6 hours of total cooling time Reheating can only be done one time For TCS foods at ambient temperature ex canned tuna cut tomatoes cool down to 41 F within 4 hours Cooling time starts when temperature of the food reaches 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours or 41 F in 6 hours reheat to 165 F and start over using an additional technique to speed up cooling
Cooling Chart For Cooked Food
Cooling Chart For Cooked Food
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Food Temperature Chart 10 Free PDF Printables Printablee
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Food Temperature Chart Printable
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Cooling chart for cooked food Cooling Standard Cool from 135 F to 70 F or below within 2 hours and from 70 F to 41 F in an additional 4 hours total cooling time is not to exceed 6 hours Chill potentially hazardous foods that will be cooked before being served and prepared with ambient temperature ingredients from 70 oF to 41 oF or below within 4 hours Take corrective action immediately if ready to eat food is not chilled from 70 oF to 41 oF within 4 hours
Critical Limits Foods must be cooled from final cook temperature to 70 F in 2 hours and from 70 F to 41 F in the next 4 hours for a Total 6 hrs Uncovered Corrective Action Reheat to 165 F in 2 hours for hot holding or to start cooking process over Food may be left at room temperature until it drops to 135 F Cool from 135 F to 70 F in 2 hours then from 70 F to 41 F in 4 hours If the temperature is more than 70 F in 2 hours reheat to 165 F and start over Reheating can only be done one
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If food has been cooked and cooled and is intended for consumption hot it must be re heated to a sufficient temperature in order to kill food poisoning bacteria This is deemed to be above 75 C in Cooked foods are to be cooled from 135 F to 41 F within six hours as long as the temperature is reduced from 135 F to 70 F within the first two hours In order to meet these requirements establishments must be equipped with a calibrated thermometer accurate to 2 F to check the food temperature as it cools
COOLING CHART FOR PREPARED FOODS Cool cooked foods requiring time temperature control for safety From 135 F to 70 F within 2 hours and then From 70 F to 41 F within a maximum of 4 additional hours 6 hours total People are often careful about getting food cooked properly but few remember to cool it properly Learn about the trip down through the temperature danger zone that is just as important if not more important than proper heating
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Over the next 4 hours the food must be cooled from 70 F to 41 F or less Note If 70 F is reached before 2 hours you have the remaining time to reach 41 F or less Keep food out of the
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Cooling time starts at 135 F Cool from 135 F to 70 F within the first 2 hours then from 70 F to 41 F within 4 more hours for a total of 6 hours of total cooling time Reheating can only be done one time For TCS foods at ambient temperature ex canned tuna cut tomatoes cool down to 41 F within 4 hours
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Cooling Chart For Cooked Food - Food must be cooled from 60 C to 20 C in 2 hours and from 20 C to 4 C in an additional 4 hours 60 C to 4 C in 6 hours Cooling rates can be increased by any or all of the following dividing large portions into shallow pans dividing large quantities of food into smaller containers setting the food container into an ice bath stirring
