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EHS Net Cooling Study EHS Net Cooling Study Protocol and Instrument  Form

EHS Net Cooling Study EHS Net Cooling Study Protocol and Instrument Form

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in the basic food handlers video series we emphasize the importance of cooling hot foods correctly and moving them through the temperature danger zone as quickly as possible in this supplemental video we will demonstrate the ice bath technique for bringing Foods down to Safe temperatures there are two requirements to this method the first requirement is that food must cool to 70° fah in 2 hours this must happen first and foremost the other requirement once food has reached 70° is that food must be finished cooling from 70 to 41° F in 4 hours 6 hours total the ice bath is a common technique used in the time and temperature monitored method especially for large batches of food after closing the drain in the sink place the pot of hot food in the sink and fill the sink with ice up to the level of the food in the pot then add cold water to the ice be sure to stir the food often make sure it cools down to 70° F in 2 hours add more ice as the ice melts and finish cooling the food to 41°

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