How should potentially hazardous food be cooled after cooking?
Containers of hot food can be placed in a sink surrounded by ice or cold water for more rapid cooling. Do not fully cover the food until it has cooled to 4°C (40°F).
How do you cook foods safely?
- Cook food properly – to at least 75 °C or hotter.
- Use a thermometer to check the temperature of cooked foods.
- If you use a microwave, check that the food is cooked evenly throughout.
- Cook foods made from eggs thoroughly.
- Cool and store cooked food as soon as possible.
- Reheat food until steaming hot.
What temperature should potentially hazardous foods be held at?
Hot and Cold Holding of Potentially Hazardous Foods
Food must be held at 135 degrees Fahrenheit or higher before the food is removed from the temperature control.
How do you keep potentially hazardous food PHF safe?
To keep your food safe from bacteria: Keep potentially hazardous foods out of the Danger Zone between 41°F and 135°F. … Use gloves or utensils instead of bare hands when handling ready-to-eat food. Wash, rinse, and sanitize all equipment used for food preparation.
How can potentially hazardous foods be prevented?
Follow these tips:
- Keep hot food hot, by holding foods above the temperature of 140 degrees Fahrenheit.
- Keep cold food cold by storing and holding foods below 40 degrees Fahrenheit.
- Have a food thermometer to check the temperatures of your food when cooking food or holding food.
How can food be cooled down quickly and safely?
Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.
What must be immediately done to potentially hazardous food that has been in the temperature danger zone for longer than 4 hours?
If your business receives, displays, transports or stores potentially hazardous food in the temperature danger zone (between 5°C and 60°C), you must ensure that 2-hour/4-hour rule is followed. Potentially hazardous food that requires reheating must be reheated rapidly (in under 2 hours) to 60°C or hotter.
What are the 3 acceptable methods for cooling food?
Approved methods to cool food
- Ice-water bath and frequently stirring the food. …
- Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
- Adding ice as an ingredient (if water is an ingredient).
- Blast or tumble chiller.
How do you cook meat safely?
Other points to keep in mind to cook meat safely include:
- Turn meat over at least once during grilling.
- Reheat pre-cooked meat to 165°F.
- If you cook meat from frozen state, add 10-20 minutes cooking time per pound.
- Never brown or partially cook meat and then refrigerate.
- Precooked ham should reach 140°F.