What is the proper way to cool hot food?

What is the proper way to cool hot food?

Approved and efficient ways to cool food include:

1. Ice-water bath and frequently stirring the food.
2. Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
3. Adding ice as an ingredient (if water is an ingredient).
4. Blast or tumble chiller.

What is the 2 step rule for cooling hot foods?

When cooling cooked potentially hazardous food, it must be cooled 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 that it keeps the food safe.

How do you cool food properly Servsafe?

PLACE CONTAINERS OF HOT FOOD IN A CLEAN PREP SINK OR LARGE POT FILLED WITH ICE WATER. STIR FOOD FREQUENTLY TO COOL IT FASTER AND MORE EVENLY. BLAST OR TUMBLE CHILLERS CAN BE USED TO QUICKLY REDUCE THE TEMPERATURE OF LARGE AMOUNTS OF FOOD OR THICK FOOD SUCH AS MASHED POTATOES.

What is the correct procedure for ensuring hot food is safe to eat?

Reheat food to steaming hot Reheat food until it is steaming hot – above 75 °C or, preferably, boiling. Food should steam throughout, not just on the edges. Take care when reheating food in a microwave oven. Follow the same actions as when cooking with a microwave to ensure all the food is heated to above 75 °C.

How can I cool my fridge fast?

To make your fridge cool down faster:

1. Keep it a few inches from the wall.
2. Put ice in the freezer.
3. Don’t open the doors.
4. Keep the kitchen cool.
5. Cool food down before putting it in the fridge.

How do you cool down quickly?

12 Genius Ways To Cool Down Quickly

1. Ice-Cold Drinks In A Flash.
2. Cool Down A Hot Car.
3. Cool Down Your Bed & Bedding.
4. Cool Off Overheated Pets.
5. Make A Cooling Body Spray.
6. Put Your Lotions In The Fridge.
7. Drink Up!
8. Run Your Wrists Under Cold Water.

What is the maximum time allowed for Stage 2 Cooling?

Now the FDA recommends cooling food in two stages — from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours.

What type of container is best for cooling foods?

Food containers- Plastic containers will hold on to heat, while stainless steel or copper containers will pull heat away from food. Food thickness- The denser/thicker the food, the slower it is to cool. For example, a thick steak will cool slower than a thin steak.

What is the 2 stage cooling method?

The two-stage cooling method reduces the cooked food’s internal temperature in two steps. Step one is to reduce the temperature from 135ºF to 70ºF within two hours of preparation and from 135ºF to 41ºF within a total of six hours. Total cooling time should never exceed six hours.

When to use HACCP cooling procedures for hot food?

HACCP Cooling Procedures for Hot Food. Hot food must be cooled from 140˚F/60˚C to 70˚F/21˚C within 2 hours and then to 40˚F/4˚C below within an additional 4 hours total cooling time 6 hours. The more rapid the cooling process the better for food safety and quality.

What’s the best way to cool hot food?

Stir food several times with proper utensil or use an ice paddle. After 30-45 minutes, place food in refrigerator on upper shelves and away from doors. DO NOT COVERpans while food is hot. Check temperature of food with accurate calibrated thermometer within 2 hours to ensure first phase of cooling has been achieved.

What’s the cooling process in the food industry?

Food workers have the rest of the six hours to take food through the remaining temperature danger zone, from 70°F down to 41°F (21°C to 5°C). This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this: Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours.

How long does it take for food to cool in a hot hold?

If you are reheating potentially hazardous food to hot hold, you must heat it quickly to 60°C or hotter — ideally in two hours or less. Cooling. When cooling cooked potentially hazardous food, it must be cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in four hours or less.