By: Nancy IniguezAnd

Heather Stout

Temperature ControlCooling and Holding

Why do we need to cool things?

Danger zone review

Food must be kept away from danger zone:

•Hot foods must be kept 135 F or higher

•Cold foods must be kept 41 F or lower

Keeping it COOL

First step:Cool the food from 135F to 70F (57C to 21C)

within 2 hoursSecond step:

Then cool the food from the 70F to 41F (21C to 5C) or lower in the next 4 hours

You have up to 6 hours to cool the food properly!

Cooling temperature

if the food has not reached the 70F within the 2 hours then you have two options:

Reheat food to 165F and begin cooling process again

or Discard completely

If Boo Boo’s are made:

Stick the food in the refrigeratorRefrigerators are made to keep cold food cool They do not have the capacity to cool hot food

quickly

NEVER PLACE LARGE QUANITIES OF HOT FOOD IN A REFIRGERATOR TO COOL.This process can bring the refrigerator’s temperature up to possible unsafe levels for other foods.

Bad Methods for Cooling:

• Ice water bathDivide food into smaller containers to increase

surface area. Then place into clean prep sink or large pot filled with ice water.

Stir contents frequently to cool faster and more evenly

This has to be done within 6 hours to bring temperature to 41F

Good Methods for Cooling:

Ice paddlePlastic paddles that can be filled with water

then frozen can then be used to stir the pot of hot food to cool to 70F within 2 hours.

Good Methods for Cooling:

Blast chillerBlast cold air over food at high speeds to chill

food.Used to cool large amounts of food.

Tumble ChillerFood in placed into plastic bags then tumbled

in cold water until 41F.Works well on thick food like mashed potatoes.

Good Methods for Cooling:

Adding ice or cold water as an ingredient.This works for soups, stews, and other recipes

that call for water as an ingredient.This methods is used foods that are prepared days

earlier for being served at a later date.

Good Methods for Cooling:

Holding foods:Temperature control

If held properly there is less likely for illness to occur.

To keep microbes from growing.

Why do We Want to Hold Food?

Check internal temperature with the use of a thermometer to make sure it is above 135F or below 41F

Check temperature at least every 4 hours to make sure temperature is out of the danger zone and keep records.

Throw out food if the temperature is not 135F or higher and 41F or lower

Best to check every 2 hours to leave time for corrective action.

Rules for Holding Food:

Establish a police to ensure that food being held for service will be discarded after a predetermined amount of time.

Cover food and provide sneeze guards.http://

www.youtube.com/watch?v=08F0Mw4lIdw

More rules for Holding foods:

Hot foods must be held at an internal temperature of 135F (57C) or higher.

Only use hot holding equipment that can keep food at the proper temperature.

Never use hot-holding equipment to reheat food if it is not designed to do so.

Stir food at regular intervals to distribute heat evenly

How to Hold Hot Food

Cold food must be held at an internal temperature of 41F (5C) or lower.

Only use cold-holding equipment that can keep foods at the proper temperature.

How to Hold Cold Foods

True or falseCold foods must be held at an internal

temperature of 41F (5C) or lower TRUE

Hot foods must be held at an internal temperature of 120F (49C) or higherFALSE

QUIZ

Holding Foods: WITHOUT Temperature

Control

Displaying food for a short time. Eg: offsite catering event

Electricity is not available to power holding equipment

When you might hold food without temperature control:

Can hold hot food without temperature control for up to 4 hours if you meet the following conditions:Hold food at 135F (57C) or higher before

removing it from temperature controlLabel the food with time must be discarded

Hot food

May hold cold food without temperature control up to 6 hours if you meet following conditions:Holding food at 41F (5C) or lower before

removing it from refrigeratorLabel food with time you remove it from

refrigerator and time it must discarded atMake sure food does not exceed 70F (21C) while

being served.Throw out any food that exceeds this temperature.

Cold Food

Where allowed, hot temperature control foods can be held without temperature control for a maximum of ______ before being sold, served, or discarded.a. 2 hoursb. 4 hours c. 6 hoursd. 8 hours

QUIZ

PICNIC

Sunny day 80F

What is the first concern here?COLD food must be chilled to keep longer and check

temperature to be under 70F !!! What about the hot food?

hot food ok for 4 hours with labels

Sunny day

Cloudy day 60F

What is the concern here? cold food discard at 6 hours and hot food at 4 hours

with labels

Cloudy Day

References

Servsafe Coursebook, fifth edition