This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this: Stage 1: Cool food from 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 four hours
.
What is the two-stage cooling process?
The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments. In the two-stage cooling method,
food must be cooled from 140 °F to 70 °F within two hours and to 41 °F or lower within four hours
.
What's the cooling process?
Physical operation in which heat is removed from process fluids or solids
; may be by evaporation of liquids, expansion of gases, radiation or heat exchange to a cooler fluid stream, and so on.
When using the two-stage cooling method to what temperature must food be cooled during the first stage and within what period of time?
To use the two-stage cooling method, food must be cooled from
140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours
. Using the cooling method ensures that food is cooled quickly and safely.
What is the 2 hour rule?
Remember the 2-Hour Rule:
Discard any perishables left out at room temperature for more than 2 hours
, unless you're keeping it hot or cold. • If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.
Is putting food in a deep pan a cooling method?
Proper cooling is critical– certain bacteria can make poisons that are not destroyed by reheating temperatures. SHALLOW PAN METHOD Divide large containers of food into several shallow pans to cool. … Put hot food into shallow pans. Make sure the food is not more than two
inches thick or deep
.
Is expansion a cooling process?
The frequency of atomic collisions decrease as
air expands
, therefore the air gets cooler. Temperature is just the average heat of a substance. … As the energy needed to increase it's temperature must be supplied from somewhere, the gas takes the energy from the surrounding system giving the effect of cooling.
What is the first step to cooling hot food?
The first step is
to reduce the temperature from 135°F to 70°F within two hours of preparation
; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.
Is condensation a cooling process?
Condensation: A Warming Process
While
condensation does cool the air inside of the air parcel
, in order for that cooling to occur, that parcel must release heat into the surrounding environment. Thus, when speaking about the effect of condensation on the overall atmosphere, it warms it.
What are the two steps to cool food properly?
Two stage cooling method
The FDA Food Code has one additional rule:
Food must be cooled from 135°F to 70°F (57°C to 21°C) in two hours or less
. In this range, bacteria can double in as little as 20 minutes. The faster food passes through this temperature range, the better.
What is the proper way to cool down food?
- Ice-water bath and frequently stirring the food. …
- Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
- Adding ice as an ingredient (if water is an ingredient).
- Blast or tumble chiller.
What is the fastest way to cool food safely?
Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also
use ice to speed up chilling
. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.
What is the 5 hour rule?
The Five-Hour Rule For A Knowledge-Based Economy
The five-hour rule is a process first implemented by Benjamin Franklin for constant and deliberate learning. It involves
spending one hour a day or five hours a week learning, reflecting and experimenting
.
What is the 4 hour 2 hour rule?
What is the 4-hour/2-hour rule? Studies show that
food can be safely held out of temperature control for short periods of time without significantly increasing the risk of food poisoning
. The time that food can be safely held between 5°C and 60°C is referred to as the ‘4-hour/2-hour rule' (see diagram):
What is the 2 hour and 4 hour rule when it comes to temperature control of food?
The 2 Hour/ 4 Hour Rule tells you how
long freshly potentially hazardous foods
*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between …
Why shouldn't you put hot food directly into a fridge?
Meher Rajput, Nutritionist at FITPASS explains, “Hot food should be brought down to room temperature-because if placed in the fridge(boiling hot)
the salmonella bacteria can spoil the food very easily in the fridge
.
