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COOLING CHART for PREPARED FOODS Form

COOLING CHART for PREPARED FOODS Form

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Quick steps to complete and e-sign COOLING CHART FOR PREPARED FOODS online:

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[Music] cooking cooling and reheating the way you cook your food is as important as the way you prepare and store it inadequate or poor cooking is a common cause of food poisoning most foods especially those that contain meat fish poultry and eggs need to be cooked thoroughly in order to kill food poisoning bacteria as a general rule raw foods from an animal should be cooked until the core temperature is 75 degrees celsius to ensure that harmful bacteria are destroyed the food then needs to be kept above 65 degrees celsius until consumed in order to prolong the storage time of cooked food you need to cool the food down quickly until its core temperature is below 5 degrees celsius once the food is cooled you can store it in a refrigerator for 3 days as a guideline you need to cool the dish from 65 degrees celsius to 20 degrees celsius in a maximum of two hours and then from 20 degrees celsius to 5 degrees celsius within a further maximum of 2 hours for example if you cook a large pot of

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