Food Cooling Down Procedures Answer the questions below to see if you re ready to cool food safely What are 3 acceptable methods for cooling food Leave food on the counter until it feels cool enough
When cooling cooked potentially hazardous food it must be cooled from 60 C to 21 C in two hours or less then cooled further from 21 C to 5 C in four hours or less You can use a different cooling process but you must be able to show COOLING POTENTIALLY HAZARDOUS FOODS Sample SOP PURPOSE To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly SCOPE
Food Cooling Down Procedures
Food Cooling Down Procedures
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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 Proper food cooling processes protect consumers from the unwanted and rapid growth of foodborne pathogens to dangerous levels The two stage cooling method is a widely acceptable method for food temperature cooling in the food
Food safety programs and restaurants can improve cooling practices by Focusing intervention efforts on independent and smaller restaurants Following the U S Food and Drug Administration s FDA Food After the first 2 hours of cooling when the food temperature has dropped down to at least 210C after Stage 1 you only have 4 hours to cool the food down to 5 0 C Stage 2 The
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Begin by dividing large containers of food into smaller containers and then use one of the following methods to get food to the proper temperature STIR HOT FOOD WITH PLASTIC Food should be cooled quickly The proper cooling method follows a 2 hour 4 hour rule and happens in two steps Food is to be cooled from 60 C 140 F to 20 C 68 F within 2 hours
The two stage cooling method ensures that food cools to safe temperatures within a certain time Using this method you must cool foods from 135 F 57 C to 70 F 21 C within two hours and then from 70 F 21 C to It s important to follow food safety processes to correctly cool foods in the kitchen to avoid the growth of harmful bacteria that may cause food poisoning The general rule for cooling food is
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Answer the questions below to see if you re ready to cool food safely What are 3 acceptable methods for cooling food Leave food on the counter until it feels cool enough
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When cooling cooked potentially hazardous food it must be cooled from 60 C to 21 C in two hours or less then cooled further from 21 C to 5 C in four hours or less You can use a different cooling process but you must be able to show
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Food Cooling Down Procedures - In this article we will present important food safety concepts that members of the public and food businesses should pay special attention to including the Temperature Danger
