Sunday, November 19, 2017
 

Cooling/Reheating

Whether cooling or reheating product, you must minimize the time that food spends in the "Danger Zone". Careful attention needs to be paid to insure that internal food temperatures are achieved prior to either storing prepared foods or placing them on the serving line.

When cooling food, the internal food temperature must be brought down to 70°F (21°C) within 2 hours, then down to 41°F (5°C) or below within 4 hours (6 hours total). Do not cool at room temperature, it is also better to divide food into small units or use a shallow pan to help cool foods quickly.

Foods must be reheated to an internal temperature of 165°F (74°C) before being transferred to holding equipment. The food must reach this temperature within 2 hours and never let it fall below 135°F (57°C). Do not add or mix new products with old foods and do not reheat foods twice. Never reheat foods that have been cooled and refrigerated for more than 2 days or use hot holding equipment to reheat food.



TempTrak
TempTrak
NotifEye
NotifEye
HACCP Manager Enterprise
HACCP Manager Enterprise
HACCP Manager
HACCP Manager


Blue2
Blue2
Thermocouples
Thermocouples
Thermocouple Probes
Thermocouple Probes
Thermistors
Thermistors


Thermistor Probes
Thermistor Probes
Infrareds
Infrareds
Digitals
Digitals
Bi-Metals
Bi-Metals


Timers
Timers
Panel Meters
Panel Meters
 
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