Proper Food Cooling Charts 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
Reheat to 165 F IF still within first two hours and then properly cool using a safe method Discard food if food is above 70 F after 2 hours or above 41 F after total cool time of 6 hours Learn what restaurants and food safety programs can do to improve food cooling practices in their restaurants Key takeaways from three scientific studies Federal guidelines recommend several practices for cooling food but not all restaurants follow them
Proper Food Cooling Charts
Proper Food Cooling Charts
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Cooling Food Tips for Speeding up the Cooling Process 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 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
Cold or hot holding of food is a critical control point or a point at which maintaining proper temperatures will help ensure food is safe to eat Food handlers must know the proper temperature for holding food monitor the holding process and 2 List of all foods to be cooled by standardized method Standardized recipes must be utilized and included in the standardized cooling procedure 3 The step by step method that is used to cool each hot food Include the type and size of container depth and quantity of food location for cooling refrigerator or freezer food prep sink and
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Proper Cooling Temperatures will prevent microbial growth by helping limit the time that food is exposed to the temperature danger zone After cooking or heating Time Temperature control for Safety TCS foods must be cooled quickly From 135 F to 70 F within 2 hours and From 70 F to 41 F within 4 hours 135 F 70 F 41 F An approved walk in or ice bath method must be used when cooling foods 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
Verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing initialing and dating the temperature log each working day The Cooling Temperature Logs are to be kept on file for a minimum of 6 months The FDA Food Code requires a two step cooling process for cooked TCS Food 1 A two hour rapid cool from 135 F to 70 F 57 C to 21 C 2 Followed by a 4 hour window where
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https://www.alleghenycounty.us › ... › coolingchart.pdf
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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Reheat to 165 F IF still within first two hours and then properly cool using a safe method Discard food if food is above 70 F after 2 hours or above 41 F after total cool time of 6 hours
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Proper Food Cooling Charts - Cold or hot holding of food is a critical control point or a point at which maintaining proper temperatures will help ensure food is safe to eat Food handlers must know the proper temperature for holding food monitor the holding process and
