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Cooling and Reheating Food
Joined: Dec 11, 2005
Posted to Thread #12338 at 5:16 pm on Oct 21, 2008
When you don't serve cooked food immediately, you must get it out of the temperature danger zone as quickly as possible. That means cooling it quickly. You also need to reheat it correctly whether you are going to hold it or immediately serve it.
As you know, pathogens grow well in the temperature danger zone. But they grow much faster at temperatures between 125°F and 70°F (52°C and 21°C). Food must pass through this temperature range quickly to reduce this growth.
Cool TCS food from 135°F (57°C) to 41°F (5°C) or lower within six hours.
First, cool food from 135°F to 70°F (57°C to 21°C) within two hours.
Then cool it to 41°F (5°C) or lower in the next four hours.
If food has not reached 70°F (21°C) within two hours, it must be thrown out or reheated and then cooled again.
If you can cool the food from 135°F to 70°F (57°C to 21°C) in less than two hours, you can use the remaining time to cool it to 41°F (5°C) or lower. However, the total cooling time cannot be longer than six hours. For example, if you cool food from 135°F to 70°F (57°C to 21°C) in one hour, you have the remaining five hours to get the food to 41°F (5°C) or lower. Check your local regulatory requirements.
Other messages in this thread:
- 12338. My power went off. Is my pork roast safe? - Shaun in TO - 9:45pm on 10/20/08 (26)
- About how long do you THINK it sat in the oven? [NT] - CathyZ from Kauai - 10:06pm on 10/20/08
- It was 3-1/2 hours in the oven, but I have no idea what time the oven stopped. When I put my hand in - Shaun in TO - 12:56am on 10/21/08
- Great move Shaun!! Our work is done for today... As PatBastrop was talking about, [LINK] - Sandy_in_Philly - 1:10am on 10/21/08
- Shaun, it must have hurt to throw it out a $30.00 roast, but I think you did the right thing. - Joe - 1:16am on 10/21/08
- Oh yes, you did the right thing tossing it- I would have for sure [NT] - CathyZ from Kauai - 1:46am on 10/21/08
- When in doubt, throw it out. As stated in my ServSafe book (just came back from testing - Sandy_in_Philly - 10:52pm on 10/20/08
- A bit about the first one, [LINK] - Sandy_in_Philly - 11:04pm on 10/20/08
- Whew! Nasty. I think this is the one that killed several people - PatBastrop - 12:10am on 10/21/08
- I'm inclined to agree with Sandy, especially because you say you boned it yourself - Joe - 11:10pm on 10/20/08
- Forgive my ignorance but wouldn't further cooking (to 160-180 degrees) destroy any bacteria? [NT] - Steve2 in LA - 1:04am on 10/21/08
- Not necessarily Steve... - Sandy_in_Philly - 1:12am on 10/21/08
- Yes, it would kill the bacteria but it would not destroy any toxins they may have left behind. - Joe - 1:13am on 10/21/08
- Okay, now I can never eat again. Maybe MRE's but NOTHING else. Phew, that was CLOSE! [NT] - Steve2 in LA - 7:32pm on 10/21/08
- Joe, your deboning concern is right on target with the - Sandy_in_Philly - 1:26am on 10/21/08
- Cooling rapidly--that's the one thing that was impressed on me in the course I took. - Joe - 3:14pm on 10/21/08
- Tell me about it Joe! How about all of those real life scenarios - Sandy_in_Philly - 5:01pm on 10/21/08
- When I took the course it was a real eye opener to me to learn about [LINK] - Pat-NoCal - 5:14pm on 10/21/08
- Great site Pat! [NT] - Sandy_in_Philly - 5:22pm on 10/21/08
- Cooling and Reheating Food - Sandy_in_Philly - 5:16pm on 10/21/08
- One trick I used to use to cool down soups, was to insert a bottle or two of frozen water - Dawn_MO - 7:49pm on 10/21/08
- Dawn, I remember that good tip you gave for cooling [LINK] - Sandy_in_Philly - 9:02pm on 10/21/08
- Ooops! I forgot about the creamed onion recipe, sorry! I even called her - Dawn_MO - 10:10pm on 10/21/08
- No rush but thanks! [NT] - Sandy_in_Philly - 11:08pm on 10/21/08
- I would add that it gets even more important when feeding a crowd. Double or Triple batches - Joe - 9:49pm on 10/21/08
- You can also use those Rubbermaid juice containers (the large ones) with the screw on tops. - Dawn_MO - 10:15pm on 10/21/08
- Movie - Time and Temperature, A Guide to Food Safety [NT] [LINK] - Sandy_in_Philly - 2:30am on 10/24/08