Cooling Foods
Proper cooling of food items is essential for ensuring food safety. During the cooling process, food enters the temperature danger zone (41F to 135F) and must reach refrigeration temperatures within a total of 6 hours to prevent the growth of harmful bacteria. When cooling food items down to refrigeration temperatures, remember: hot time/temperature control for safety foods must be:
- Cooled from 135F to 70F within 2 hours
- Cooled from 70F to 41F within 4 hours
Always check the temperature of your foods as they cool to make sure these critical limits are achieved. In this video, you’ll learn about food cooling parameters and cooling methods that you can use in your establishment. When food is cooled properly, your customers can stay happy and healthy!