Methods for Quick-chilling
Why Quick-Chill Foods?
One of the major causes of foodborne illness is improper cooling of foods.
Why the Concern?
The longer food remains in the Temperature Danger Zone (140°- 41°F), the greater the chance there is for bacteria to grow. Cooked food must be cooled to prevent the growth of bacteria. Food must cool from 140°F to 70°F in two hours then from 70°F to 41°F in four hours.
What to Do?
Place large containers in an ice water bath and stir the food every 15 minutes until it reaches 41°F. Change the water and ice frequently.
Divide large quantities of food into smaller portions. Use shallow pans and leave uncovered until food reaches 41°F. Stir the food if possible. Place pans in the cooler in an area of good air circulation.
Use ice as a substitute for water in the recipe. This method is very effective in soups and other liquid foods.
Use a probe thermometer to check food temperatures during the cooling process.
Reminder: Never cool foods at room temperature.