richard-in-cincy
Well-known member
Cooling and Reheating Food
When you don't serve cooked food immediately, you must get it out of the temperature danger zone as quickly as possible. That means cooling it quickly. You also need to reheat it correctly whether you are going to hold it or immediately serve it.
COOLING FOOD
As you know, pathogens grow well in the temperature danger zone. But they grow much faster at temperatures between 125°F and 70°F (52°C and 21°C). Food must pass through this temperature range quickly to reduce this growth.
Cool TCS food from 135°F (57°C) to 41°F (5°C) or lower within six hours.
First, cool food from 135°F to 70°F (57°C to 21°C) within two hours.
Then cool it to 41°F (5°C) or lower in the next four hours.
If food has not reached 70°F (21°C) within two hours, it must be thrown out or reheated and then cooled again.
If you can cool the food from 135°F to 70°F (57°C to 21°C) in less than two hours, you can use the remaining time to cool it to 41°F (5°C) or lower. However, the total cooling time cannot be longer than six hours. For example, if you cool food from 135°F to 70°F (57°C to 21°C) in one hour, you have the remaining five hours to get the food to 41°F (5°C) or lower. Check your local regulatory requirements.
When you don't serve cooked food immediately, you must get it out of the temperature danger zone as quickly as possible. That means cooling it quickly. You also need to reheat it correctly whether you are going to hold it or immediately serve it.
COOLING FOOD
As you know, pathogens grow well in the temperature danger zone. But they grow much faster at temperatures between 125°F and 70°F (52°C and 21°C). Food must pass through this temperature range quickly to reduce this growth.
Cool TCS food from 135°F (57°C) to 41°F (5°C) or lower within six hours.
First, cool food from 135°F to 70°F (57°C to 21°C) within two hours.
Then cool it to 41°F (5°C) or lower in the next four hours.
If food has not reached 70°F (21°C) within two hours, it must be thrown out or reheated and then cooled again.
If you can cool the food from 135°F to 70°F (57°C to 21°C) in less than two hours, you can use the remaining time to cool it to 41°F (5°C) or lower. However, the total cooling time cannot be longer than six hours. For example, if you cool food from 135°F to 70°F (57°C to 21°C) in one hour, you have the remaining five hours to get the food to 41°F (5°C) or lower. Check your local regulatory requirements.