In the two stage cooling method what is the maximum amount of time allowed for both stages cooling food from 135 to 41 degrees F

Question

Crane

Chemistry

27 November, 13:13

In the two stage cooling method what is the maximum amount of time allowed for both stages cooling food from 135 to 41 degrees F

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Answers (2)

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Carley Hood · Answer 1

In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages - - from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours

Explanation:

the two-stage cooling method is a Food Code counselled procedure for cooling food in restaurants and foodservice institutions. within the two-stage cooling methodology, food is cooled from 140° F (60° C) to 70° F (21° C) among 2 hours and to 41° F (5° C) or lower among four hours. Use of this cooling methodology ensures that food is cooled quickly and safely and has no harmful effects.

Alia Bentley · Answer 2

In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages - - from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours.