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Temperature Control Cooling and Holding

Temperature Control Cooling and Holding. By: Nancy Iniguez And Heather Stout . Why do we need to cool things?. Danger zone review. Food must be kept away from danger zone: Hot foods must be kept 135 F or higher Cold foods must be kept 41 F or lower. Keeping it COOL. Cooling temperature.

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Temperature Control Cooling and Holding

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  1. Temperature ControlCooling and Holding By: Nancy Iniguez And Heather Stout

  2. Why do we need to cool things?

  3. Danger zone review • Food must be kept away from danger zone: • Hot foods must be kept 135 F or higher • Cold foods must be kept 41 F or lower

  4. Keeping it COOL

  5. Cooling temperature • First step: • Cool the food from 135F to 70F (57C to 21C) within 2 hours • Second step: • Then cool the food from the 70F to 41F (21C to 5C) or lower in the next 4 hours You have up to 6 hours to cool the food properly!

  6. If Boo Boo’s are made: • if the food has not reached the 70F within the 2 hours then you have two options: • Reheat food to 165F and begin cooling process again • or Discard completely

  7. Bad Methods for Cooling: • Stick the food in the refrigerator • Refrigerators are made to keep cold food cool • They do not have the capacity to cool hot food quickly NEVER PLACE LARGE QUANITIES OF HOT FOOD IN A REFIRGERATOR TO COOL. This process can bring the refrigerator’s temperature up to possible unsafe levels for other foods.

  8. Good Methods for Cooling: • Ice water bath • Divide food into smaller containers to increase surface area. Then place into clean prep sink or large pot filled with ice water. • Stir contents frequently to cool faster and more evenly • This has to be done within 6 hours to bring temperature to 41F

  9. Good Methods for Cooling: • Ice paddle • Plastic paddles that can be filled with water then frozen can then be used to stir the pot of hot food to cool to 70F within 2 hours.

  10. Good Methods for Cooling: • Blast chiller • Blast cold air over food at high speeds to chill food. • Used to cool large amounts of food. • Tumble Chiller • Food in placed into plastic bags then tumbled in cold water until 41F. • Works well on thick food like mashed potatoes.

  11. Good Methods for Cooling: • Adding ice or cold water as an ingredient. • This works for soups, stews, and other recipes that call for water as an ingredient. • This methods is used foods that are prepared days earlier for being served at a later date.

  12. Holding foods:Temperature control

  13. Why do We Want to Hold Food? • If held properly there is less likely for illness to occur. • To keep microbes from growing.

  14. Rules for Holding Food: • Check internal temperature with the use of a thermometer to make sure it is above 135F or below 41F • Check temperature at least every 4 hours to make sure temperature is out of the danger zone and keep records. • Throw out food if the temperature is not 135F or higher and 41F or lower • Best to check every 2 hours to leave time for corrective action.

  15. More rules for Holding foods: • Establish a police to ensure that food being held for service will be discarded after a predetermined amount of time. • Cover food and provide sneeze guards. • http://www.youtube.com/watch?v=08F0Mw4lIdw

  16. How to Hold Hot Food • Hot foods must be held at an internal temperature of 135F (57C) or higher. • Only use hot holding equipment that can keep food at the proper temperature. • Never use hot-holding equipment to reheat food if it is not designed to do so. • Stir food at regular intervals to distribute heat evenly

  17. How to Hold Cold Foods • Cold food must be held at an internal temperature of 41F (5C) or lower. • Only use cold-holding equipment that can keep foods at the proper temperature.

  18. QUIZ • True or false • Cold foods must be held at an internal temperature of 41F (5C) or lower • TRUE • Hot foods must be held at an internal temperature of 120F (49C) or higher • FALSE

  19. Holding Foods: WITHOUT Temperature Control

  20. When you might hold food without temperature control: • Displaying food for a short time. Eg: offsite catering event • Electricity is not available to power holding equipment

  21. Hot food • Can hold hot food without temperature control for up to 4 hours if you meet the following conditions: • Hold food at 135F (57C) or higher before removing it from temperature control • Label the food with time must be discarded

  22. Cold Food • May hold cold food without temperature control up to 6 hours if you meet following conditions: • Holding food at 41F (5C) or lower before removing it from refrigerator • Label food with time you remove it from refrigerator and time it must discarded at • Make sure food does not exceed 70F (21C) while being served. • Throw out any food that exceeds this temperature.

  23. QUIZ • Where allowed, hot temperature control foods can be held without temperature control for a maximum of ______ before being sold, served, or discarded. • 2 hours • 4 hours • 6 hours • 8 hours

  24. PICNIC

  25. Sunny day • Sunny day 80F • What is the first concern here? • COLD food must be chilled to keep longer and check temperature to be under 70F !!! • What about the hot food? • hot food ok for 4 hours with labels

  26. Cloudy Day • Cloudy day 60F • What is the concern here? • cold food discard at 6 hours and hot food at 4 hours with labels

  27. References ServsafeCoursebook, fifth edition

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