The Problem With Cooling Food - Part 4
What Can Be Done?
Current food code requires food to cool to 70°F within 2 hours, then from 70 to 41°F within 4 more hours. How can this be done? Quick-chill methods are the accepted practices for cooling food quickly. Ice bathing food, use of ice wands, or storing food in shallow layers are a few of the methods that will facilitate quicker cooling of food. Ice bathing is a process where a stock pot of hot food is placed into ice water. Ice wands are filled with water, frozen, then used to place into hot food. Combining these methods, ice bathing while stirring food with an ice wand, provides very effective cooling for soups and sauces. When cooling in the walk-in cooler, keep food containers shallow and uncovered in the coldest part of the cooler, where there is good air circulation. Use of metal pans is recommended to transfer cold to the food. Food should never be placed in a reach-in or preparation refrigerator to cool. This equipment is designed only to hold cold food cold, not to cool hot food. During the cooling process, stirring or rotating food also quickens food cooling. Contact your area sanitarian and schedule a meeting or an in-service to further explain these methods and evaluate your current procedures.