Cooling
There are several ways to rapidly cool potentially hazardous food. The manager of the establishment should determine which method or combination of methods is most effective for a particular food. The methods of cooling are:
- Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth.
- Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit.
- Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.
- Using special refrigerators known as "rapid chill units," specifically designed to cool foods much faster than standard refrigerators. These units are especially useful when large quantities of foods are prepared in advance.