When Cooling Food Outside Of The Refrigerator The Temperature Of The Food Must Reach Within 2 Hours

When you put your cooled food in the refrigerator loosely wrap it so that the cold air will get it to 41 f as soon as possible.

When cooling food outside of the refrigerator the temperature of the food must reach within 2 hours. There are three safe ways to defrost food. Food should be cooled and ready to go into the refrigerator or freezer within two hours from the time that you took it off of the stove or out of the oven. They will shut off at about 195 200 degrees. Two stage cooling cooked food must be cooled from 135 70 degrees fahrenheit within 2 hours and from 70 41 degrees fahrenheit or lower within the next 4 hours total cooling time of 6 hours.

When foods reach this zone they provide optimum breeding grounds for bacteria and other toxins that lead to food borne illnesses. Improper cooling of potentially hazardous foods is one of the leading causes of foodborne illness. Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees fahrenheit to 70 degrees fahrenheit within two hours and from 70 degrees fahrenheit to 45 degrees fahrenheit or below within four additional hours. First the food must reach room temperature and then it can be reheated to 165 f within 2 hours.

However the total cooling time cannot be longer than 6 hours. Refrigerate within 1 hour if the temperature outside is above 90 f. Within 4 hours 41 f potentially hazardous food shall be f to 41 f or below within 6 hours and during this 135 f to 70 f shall occur within 2 hours. The engine temperature must reach 232 235 degrees in order for the cooling fans to come on.

The thermostat of all fridges and chill storage cabinets should be set at a temperature that will ensure that the temperature of the food is between 0 c and 5 c. If potentially hazardous foods are prepared from ingredients at ambient shall take no more than 4 hours to cool to 41 f. If food has not reached 70 f 21 c within 2 hours it must be reheated and then cooled again. Never thaw food at room temperature such as on the counter top.

This is to keep the food outside the danger zone 5 c 63 c so bacteria will not multiply or will multiply very slowly. The food danger zone is from 140 f 60 c to 40 f 4 c cooked food should not remain in the danger zone for more than two hours. Methods for cooling food ice water bath. Bacteria that cause food poisoning grow at.

Potentially dangerous foods such as raw meats poultry sushi and dairy products should never be allowed to reach the danger zone temperatures.