Proper Food Cooling Chart COOLING CHART FOR PREPARED FOODS Standard 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 Potentially hazardous time temperature control for safety foods prepared from room temperature ingredients must be
According to FDA Food Code 3 501 14 Cooling the time temperature control for the safety of food Food must be cooled from 135 F to 70 F within 2 hours then Food must be cooled to 41 F or lower within the next 4 hours for a maximum cooling time of 6 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
Proper Food Cooling Chart
Proper Food Cooling Chart
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Food Cooling Chart Complete With Ease AirSlate SignNow
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:max_bytes(150000):strip_icc()/refrigerator-fridge-freezer-temperature-guide-chart-2000-66f22b60c402495f8ab036c5e0fb234d.jpg "The Right Temperature For Your Refrigerator And Freezer")
The Right Temperature For Your Refrigerator And Freezer
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Modify menus production schedules and staff work hours to allow for implementation of proper cooling procedures Prepare and cool food in small batches when practical Place food in shallow containers no more than 4 inches deep and uncovered Once a facility has demonstrated a consistent working knowledge of how to properly cool foods through cooling charts and inspector observation the Allegheny County Health Department s Food Safety
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 PADDLES THAT HAVE BEEN FILLED WITH WATER AND FROZEN FOOD STIRRED WITH THESE PADDLES WILL COOL QUICKY 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
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Food must be cooled from 60 oC to 20 C in 2 hours and from 20 C to 4oC in an additional 4 hours 60oC to 4oC 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 Cooked foods must be properly cooled to maintain food safety before low temperature storage Foods must be cooled from 135 F to 70 F 57 C to 21 C in the first two hours and must reach 41 F 4 C or less in the next 4 hours The entire cooling
Foods must be cooled from 130 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours for a total time of 6 hours 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
Safe Food Chart
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COOLING CHART FOR PREPARED FOODS Standard 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 Potentially hazardous time temperature control for safety foods prepared from room temperature ingredients must be
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According to FDA Food Code 3 501 14 Cooling the time temperature control for the safety of food Food must be cooled from 135 F to 70 F within 2 hours then Food must be cooled to 41 F or lower within the next 4 hours for a maximum cooling time of 6 hours
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Proper Food Cooling Chart - 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 PADDLES THAT HAVE BEEN FILLED WITH WATER AND FROZEN FOOD STIRRED WITH THESE PADDLES WILL COOL QUICKY
