![]() Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit. Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate.The ice water depth should be equal to or greater than the food depth. Stir soups, sauces, gravies and chilies while the container is in an ice water bath.The manager of the establishment should determine which method or combination of methods is most effective for a particular food. There are several ways to rapidly cool potentially hazardous food. During restaurant inspections, local health department sanitarians will be asking questions to determine if the cooling requirement was met. ![]() Food temperatures should be measured with a stem thermometer. Foods particularly important to meet the cooling requirement include soups, sauces, gravies, stews, rice, chili, whole turkeys, turkey breasts and whole roast beef. The cooling requirement limits the length of time that potentially hazardous food is in the temperature range at which harmful bacteria can grow. Bacteria that cause food poisoning grow at temperatures between 45 degrees Fahrenheit and 120 degrees Fahrenheit. Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 45 degrees Fahrenheit or below within four additional hours. The new requirements call for changes in cooling and reheating potentially hazardous foods. State Sanitary Code changes, which became effective August 19, 1992, were made after informational sessions and meetings with food service establishment operators and regulators and other food industry representatives. Improper cooling and reheating are major causes of foodborne illness.
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