COOKING, COOLING & REHEATING FOODS
COOL FOODS PROPERLY TO MINIMIZE THE POSSIBILITY OF FOODBORNE ILLNESS
| Cooling Method |
Why We Do This | We Can Use This Cooling Method In Our Operation (Where, What Foods) |
| Reduce the size and thickness of foods. | Food (roasts, meats) that are <4” thick will cool quickly to 41°F. | |
| Use an ice bath or an ice wand. | Liquids (soups, stews) will cool quickly to 41°F. | |
| Stir foods as they cool. | Eliminates “hot pockets.” | |
| Use shallow, 2” pans. | Helps food cool quickly. | |
| Place pans on the top shelves of the refrigerator. | The top of the refrigerator is usually colder. | |
| Make sure air can circulate around pans. | Helps cool food quickly. | |
| Do not cover food until it is completely cool. | Prevents air from acting as an insulator and slowing food cooling. |
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