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Cooling and Reheating Foods

Cooling and Reheating Foods . By: Jaleah, Evelyn, Vicente, Katherine, Megan, and Ana . COOLING FOOD. Pathogens grow well in the temperature danger zone. They grow much faster at temperatures between 125˚F and 70˚F. Food must pass through this temperatures range quickly to reduce this growth.

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Cooling and Reheating Foods

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  1. Cooling and Reheating Foods By: Jaleah, Evelyn, Vicente, Katherine, Megan, and Ana

  2. COOLING FOOD • Pathogens grow well in the temperature danger zone. • They grow much faster at temperatures between 125˚F and 70˚F. Food must pass through this temperatures range quickly to reduce this growth. • Cool TCS food from 135˚F to 41˚For lower within six hours. • First, cool food from 135˚F to 70˚F within two hours. • Then cool it to 41˚F or lower in the next four hours. • If food has not reached 70˚F within two hours, it must be thrown out or reheated and then cooled again. • However, the total cooling time cannot be longer than six hours.

  3. Methods for cooling food • Thickness or density of the food. • The denser the food the more slowly it will cool. • Storage Container • Stainless steel transfers heat away from food faster than plastic. • Never place large quantities of food in a cooler to cool. • Ice-water bath • After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water. • Ice paddle • Plastic peddles are available that can be filled with ice or water and then frozen. • Blast chiller or a tumble chiller • Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.

  4. Reheating food • Food reheated for hot-holding • From start to finish you must heat the food to an internal temperature of 165˚F within two hours. Make sure food stays at this temperature for at least 15 seconds.

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