Proper cooling prevents illness It is important to follow the proper process for cooling hot foods. If cooled improperly, dangerous bacteria can grow and make people sick. These bacteria produce toxins that may not be destroyed by reheating
When cooling, time is very important 2-step process - Cool cooked foods from 135°F to 70°F in 2 hours. Within 6 hours total, cool from 135°F to 41°F. 1-step process - Cool foods made from room temperature ingredients to 41°F in 4 hours or less.
3 food factors can affect cooling Size - Break foods down into smaller portions Density - Use quick cooling methods for thick foods. Container - Use shallow containers made of metal.
Use one of 6 cooling methods
Use shallow pans
Put container in ice bath
Stir with ice wand/paddles
Add ice to cooked/condensed food
Use a blast chiller
Pre-chill ingredients used to make foods at room temperature
Take corrective action if necessary If cooling does not happen fast enough, it is important to take action to correct the situation. This may include employing other methods, reheating the food and restarting the process, or discarding the food. Safety First!