Many times in our industry, food is cooked ahead of time, hours before it is ready to it is in served. To ensure food safety and security is adhered to, that is imperative the this hot, freshly-cooked food is cooled in a timely manner. As several of you might (or may not) know, acquisition cooked food to a for sure temperature is a 2-step cooling process:The first step needs you to take food native 135°F come 70°F within 2 hours. If this doesn"t take place food must be thrown away together it has already been exposed come "The risk Zone" because that a harmful period of time.The second step is to take it the food native 70°F to 41°F or reduced in the next 4 hours.
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This 2-step procedure is critical one come adhere to in order to store bacteria from cultivation and foodborne illnesses native outbreaking.
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Microorganisms grow wildly as soon as food is left in in between the "danger zone" temperatures of 41°F and 135°F? the is why that is so vital to certain food cools down in 2 hours during the 1st step that the cooling process. If for some factor food doesn"t with the 70° note in 2 hours, be certain to throw it out and start fresh. Remember the repercussion of a foodborne illness is far worse and much more damaging to her reputation. Don"t danger it.What Factors affect Cooling Food?The warehouse container: To achieve quicker cooling, shot storing food in small, shallow pans 2"" -2/5"" deep, which enable the heat to disperse more quickly.
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Dividing up big containers of food will certainly ensure the every square inch of her food product is achieve a quick cool down.Food density/thickness: keep in mind the the much more dense and thick a food may be will affect how quickly it cools; the more dense the food, the much longer it takes come cool, the less thick (think broth) the less time is needed.Which Cooling approaches Are Safe?
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