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Most human being know that food preparation food is critical step in food safety. Yet what around cooling food? Cooling gets less attention 보다 cooking, however it deserve to be every bit as important.

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The FDA has specific regulations because that cooling food safely. These regulations space often called the two-stage cooling procedure since they’re typically taught come food employees as 2 stages. Knowledge the regulation are crucial for every food handlers.

Two stage cooling method

The FDA recommends that food be cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time border helps stop dangerous bacteria growth. However the guidelines don’t end there. The FDA Food Code has actually one added rule: Food have to be cooled native 135°F to 70°F (57°C to 21°C) in two hrs or less. In this range, bacteria can dual in as small as 20 minutes. The quicker food passes with this temperature range, the better. Food workers have actually the rest of the six hrs to take food through the remaining temperature peril zone, native 70°F under to 41°F (21°C to 5°C).

This entire cooling process is often dubbed the two-stage cooling process. Part food workers find out it choose this:

Stage 1: Cool food indigenous 135°F to 70°F (57°C to 21°C) in two hours.Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in 4 hours.

Training food workers

Breaking up cooling guidelines into two stages can make them simpler to remember. ~ above the various other hand, food employees who discover the guidelines as two stages might misunderstand part things around the regulations. For instance, part food workers may mistakenly take it one hour to cool food in stage 1 and also take five hours to cool food in phase 2 (which is as well long). Other food workers might forget the they don’t have to start the clock on your cooling until food beginning the Temperature peril Zone in ~ 135°F (57°C). Finding out to properly train employees on cooling methods is integral to food manager training.

Just learning the regulations doesn’t median food workers will follow them. The best method to ensure ideal cooling is come make certain food workers understand the factors behind the rules. It every starts v the temperature hazard zone.

The temperature peril zone

Bacteria grow ideal in food in the temperature range between 135°F – 41°F (57°C – 5°C). This variety is so efficient for bacteria expansion that it’s called the temperature danger zone.

As food is cooled, the passes v the temperature hazard zone, giving bacteria time to multiply. If left out to cool, cook food can become unsafe in a matter of hours. The cooling step offers bacteria a possibility to multiply to attention levels—if bacteria growth isn’t controlled while food cools. That’s why the FDA guidelines are so effective. This guidelines ensure the food passes through the temperature hazard zone quickly so bacteria don’t have a possibility to do food unsafe.

Proper cooling methods for food

It deserve to be tricky to cool a huge batch of warm food. Strategies for cooling can help take the warmth out that the situation.

Separate food right into smaller portions. A big pot of hot food put right right into the refrigerator can become dangerous. The food in the center of the pot will certainly cool much an ext slowly 보다 the food roughly the edges. Rice is a certain danger for this scenario since it holds warm so well. Instead, separate food right into containers that are 4 customs deep or less.Cover food loose while the cools. This lets warm escape much more easily while food cools in the fridge. If food is defended from air pollution from above, it have the right to be left uncovered while the cools.Stir loosened foods. Stirring is not an option for some foods, like casseroles, but for loose foods it can be useful to even out cooling.Use an ice bath. Surround a container that food v ice water. Ideally, the water level need to sit over the optimal level of the food.

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Suzanna Sandridge

Editor’s note: This post was initially published in September 2014 and has to be updated because that freshness, accuracy, and also comprehensiveness.