
Food Cooling Chart Form
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People also ask
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What is the 2 4 cooling method?
Potentially hazardous foods shall be cooled in two steps: 1) Cool from 135°F to 70°F within 2 hours; 2) Cool from 70°F to 41°F within the next 4 hours. Cooling food too slowly can allow bacteria to grow or toxins to be produced, causing foodborne illness. Cooling Methods Include: 1.
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What foods are cooling for body temperature?
Top Body Cooling Foods and Fruits for Temperature Relief Cucumber. ... Watermelon. ... Mint Leaves. ... Fresh Curd. ... Spinach. ... Coriander Leaves. ... Pomegranates. ... Onion.
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What are the Haccp rules for cooling food?
Take corrective action immediately if food is not chilled from 135 ºF to 70 ºF within 2 hours. 70 ºF to 41 ºF or below within 4 hours. The total cooling process from 135 ºF to 41 ºF may not exceed 6 hours. Take corrective action immediately if food is not chilled from 135 ºF to 41 ºF within the 6 hour cooling process.
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What is the 2-4 rule for cooling food?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
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What is the 2-4 rule in cooking?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
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What are the rules for cooling food?
Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.
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What are the proper cooling times for food?
The FDA recommends that food be cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time limit helps prevent dangerous bacteria growth. But the guidelines don't end there. 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.
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Is the danger zone 2 or 4 hours?
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
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