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What are the safe ways to cool food? We cover the two-stage method, avoiding the danger zone, logging temperatures, and more in our blog post!
Learn how to cool food from 135°F to 41°F within 6 hours using various methods and tools. Find out the factors that affect cooling time, the bacteria danger zone, and the importance of record keeping.
The two-stage cooling method is a widely acceptable method for food temperature cooling in the food industry. The proper two-stage cooling method can be achieved with the help of commercial blast chillers, ice baths, and ice paddles.
5 Μαΐ 2024 · The two-stage cooling method ensures that food cools to safe temperatures within a certain time. Using this method, you must cool foods from 135ºF (57ºC) to 70ºF (21ºC) within two hours and then from 70ºF (21ºC) to 41ºF (5ºC) within four hours.
Food safety programs and restaurants can improve cooling practices by: Focusing intervention efforts on independent and smaller restaurants. Following the U.S. Food and Drug Administration's (FDA) Food Code cooling guidelines. Encouraging or requiring kitchen managers to be certified in food safety
Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours. Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours. Training food workers. Breaking up cooling guidelines into two stages can make them easier to remember.
The FDA Food Code requires a two-step cooling process for cooked TCS Food: A two-hour “rapid cool” from 135°F to 70°F (57°C to 21°C) Followed by a 4-hour window where foods must be...
