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Importance of Cold Temperatures in Food Safety

Learn about the crucial role of cold temperatures in preventing bacterial growth and ensuring food safety. Discover proper techniques for thawing, holding, preparing, and cooling food to minimize the risk of foodborne illness. Avoid common errors in temperature handling and understand the two-stage cooling process.

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Importance of Cold Temperatures in Food Safety

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  1. Lesson 8 Chill Out: The Importance of Cold Temperatures in Food Safety

  2. Activity: How Long Does It Take to Chill Food? Gravy at 197°F Refrigerator Room temperature Ice Bath

  3. Importance of Cold Temperatures Stop Bacteria COLD • Cold temperatures stop or severely limit pathogen growth. • Bacteria do not grow at freezer temperatures (however, they can survive freezing and will begin to grow when the temperature rises). • Some pathogens cannot grow at refrigerator temperatures; others can grow very slowly.

  4. Importance of Cold Temperatures Temperature is critical during: • Thawing • Holding • Preparation • Cooling hot foods • Transporting of PHF

  5. Importance of Cold Temperatures • Improper cooling is implicated in foodborne illness outbreaks. • Particularly important when large quantities of food are cooled. • Recall Linda’s account of botulism from a baked potato that was not cooled, but held at room temperature too long • Keep in mind the spore-forming ability of some pathogens.

  6. Common Errors in Temperature Handling of Food • Thawing of frozen food at room temperature • Potentially hazardous food in the Danger Zone • Slow cooling of hot foods

  7. Thawing Potentially Hazardous Foods • Refrigerator • Running potable water • As part of the cooking process

  8. 1. Thawing in the Refrigerator • Allow adequate time—think ahead • Time depends on amount, shape, and water content • A rule of thumb—5 hours per pound of meat

  9. 2. Thawing Under Potable Running Water • 70°F or cooler • Takes less time • 3 pounds of meat—3-4 hours

  10. 3. Thawing as part of the Cooking Process • Continuously cooking from a frozen state until reaches required temperature. • If thawed in microwave oven, must be cooked immediately.

  11. Holding Potentially Hazardous Foods (PHFs) • The Idaho Food Code requires PHF be held at: • above 135ºF (hot holding) • below 41ºF (cold holding) • If PHF are between 41ºF and 135ºF for more than 4 hours, they must be discarded. • PHF held refrigerated more than 24 hours must be date marked.

  12. Cooling Requirements for PHF Foods The Idaho Food Code requires potentially hazardous be cooled from: • 135ºF to 70°F within 2 hours • 70°F to 41ºF within an additional 4 hours • 6 hours total (2-stage cooling) °F Hours

  13. Techniques for Safe Cooling • Ice bath or ice wand • Cold water bath—if ice is not available • Shallow pans vs

  14. Container Size Affects Cooling Time • How long to cool water from 135°F to 41°F under refrigeration?

  15. Food Service Refrigeration Items are too closely spaced for air circulation. Items are spaced properly for air circulation.

  16. Understanding Check! • Why do temperatures of potentially hazardous foods require careful control? To reduce growth of pathogenic bacteria. • Name three methods to properly thaw foods. • In the refrigerator • Under cold (<70°F) running water • As part of the cooking process

  17. Understanding Check! • How long can PHF be held at room temperature? 4 hours • The temperature for cold holding of PHF is ___°F or below. 41°F • If PHF are held refrigerated for longer than 24 hours, they must be marked with ___. The date the PHF must be used by, within 7 days.

  18. Understanding Check! • Describe the two stage cooling process. Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours. • How do you load a refrigerator or freezer? Allow space around items so air can circulate. Do not overload with hot foods.

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