<\/p>\n One of the leading causes of foodborne illness is the failure to properly cool foods. When cooking food that is not served immediately, it is important to get the food out of the bacteria temperature danger zone quickly.<\/p>\n The bacteria danger zone is the temperature between 40\u00b0F -140\u00b0F where pathogens grow most quickly.<\/p>\n According to FDA Food Code \u00a73-501.14 Cooling, the time\/temperature control for the safety of food:<\/p>\n Note:<\/strong> Initial 2-hour Cool is Critical \u2013 The initial 2-hour cool is the most critical time period since the food is passing through the temperature range that supports the most rapid microorganism growth. If food has not reached 70\u00b0F within 2 hours, it must be reheated and then cooled again – or thrown away.<\/p>\n Source: U.S. Food & Drug Administration (FDA). 2017 Food Code \u00a73-501.14. Retrieved July 12, 2019, from https:\/\/www.fda.gov\/food\/fda-food-code\/food-code-2017<\/a><\/p>\n When prepping a large batch of hot food, plan ahead for the cooling method you plan to use. Begin your plan by having an accurate food thermometer to keep tabs on the temperature during the cooling process.<\/p>\n Start by reducing the size or mass of food by reducing larger food items into smaller portions and into smaller containers. Then, use the following methods and procedures to safely cool your hot food:<\/p>\n 1.Use ice water bath – <\/strong>An ice water bath is effective for cooling. This method helps decrease the food temperature quickly and safely.<\/p>\n 2. Use shallow pans – <\/strong>The smaller the portions, the quicker the cool down.<\/p>\n 3. Use ice in the recipe<\/strong> – You can reduce cooling time by adapting your food recipe.<\/p>\n 4. Use cooling paddles<\/strong> – These are more commonly used in a commercial kitchen.<\/p>\n Because cooling food is generally an out of sight, out of mind process, using a time\/temperature log will help to keep employees and yourself aware that food is in the cooling process.<\/p>\n Log forms are a useful tool and can be utilized for cooling foods as well as other food items (hot holding, cold holding, storage) and refrigerators.<\/p>\n The temperature log charts below offer food service workers a simple way to monitor and record temperatures.<\/p>\n TCS foods are high risk foods that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135\u00b0F to 41\u00b0F or lower – within 6 hours. <\/p>\n","protected":false},"author":1,"featured_media":18507,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321,1326],"tags":[1266,1310],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17346"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=17346"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17346\/revisions"}],"predecessor-version":[{"id":20247,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/17346\/revisions\/20247"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18507"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=17346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=17346"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=17346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/tcs_food_cooling_two_stage_food_safety_001_shutterstock_1393056680.jpg?_t=1567465176\")
\t\tBacteria Danger Zone<\/h3>\n
![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg?_t=1567457210\")
<\/p>\nFactors that Affect Cooling Food<\/h3>\n
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Two-Stage Safe Food Cooling<\/h3>\n
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![\"cool_food_safely_two_step_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cool_food_safely_two_step_food_safety.jpg?_t=1567461629\")
<\/p>\nSafe Rapid Cooling of Food<\/h3>\n
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![\"tcs_food_cooling_two_stage_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/tcs_food_cooling_two_stage_food_safety_002_shutterstock_1470138917.jpg?_t=1567465198\")
\t\tRecord Keeping: Holding Times and Temperature Log<\/h3>\n
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![\"\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/temperature-log-charts.jpg\")
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