Why is it important to cool your food properly? Well, to put it simply, the improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the “temperature danger zone “(40-140˚) for too long. When this happens bacteria can quickly multiply and make you sick when you eat the food. What should you do? You should always cool food quickly.
The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 140° to 68° within 2 hours then, food is to be cooled from 68° to 40° or colder within 4 hours.
Methods for Cooling Food
Cooling time and the method used depends on the food. Thicker foods and larger amounts will take longer to cool than smaller amounts. Also, certain ways of cooling may work better with liquid or solid foods. You can cool food by using one or more of the following methods:
1. Portion food into smaller amounts and refrigerate.
2. Cut big pieces of meat into smaller pieces.
3. Transfer liquids into shallows pans.
4. Do not fully cover pans during cooling. Leaving a portion of the pan opened will allow heat to escape and cool the food faster.
5. Do not stack pans. Air must be able to circulate around the food.
6. Place a pan of food in an ice-water bath and stir the food. Stirring allows warm air to escape and cool food faster.
7. Use chilling equipment if available, such as an ice wand or blast chiller.
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