Safe Food Handling
Temperature Control

Cooling and Storage

1. Hot foods to be chilled rapidly.
   
   
2. Hot foods not allowed to sit out at room temperature.
   
   
3. Cooked foods to be cooled are stored in shallow pans 4" deep uncovered. Cover after cooled.
   
   
4. Hot foods to be cooled to 70°F within two hours, and to 41°F within an additional four hours.
   
   
5. Ingredients for salad and chilled entrees manufacturing pre-chilled.
   
   
6. Melons should be pre-chilled for 24 hours prior to cutting.
   
   
7. Accurate probe thermometers used to monitor cold temperatures.
   
   
8. Temperature recordings logged and checked at minimum daily.
   
   
9. Adequate food holding temperatures:
   - Poultry 28-32°F
   - Meats 32-34°F
   - Frozen Meat < 0°F
   - Seafood 32°F
   - Chilled, Ready-To-Eat Foods
   33-36°F
   - Produce 33-37°F
   
   
10. Thermometers in place in all coolers and cases.
    
    
11. Large batches of liquids such as soups should be portioned into shallow, heat-conducting, metal pans. You may add ice to soup stocks after cooking to speed chilling. Another method is to place the cooked food into an ice water bath and stir.
    
    
12. Large solid foods should be cut down in size. Your facility may also have a blast chiller. These are specially designed for rapid cooling.