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bbqjoe 05-28-2006 10:47 PM

Cooling food
HIG says that cooked foods may only be reheated once and then must be discarded. Cooling food that is to be stored has a guidline.
The question is this: Which set of numbers apply to this guideline.
__________________________________________________ _______________
The answer is 2,4
Does anyone see a conflict here?

kcquer 06-01-2006 11:39 AM


Does anyone see a conflict here?
Sure, too much time in the "red zone".

Why the discrepancy?

On a related note, do these guidelines apply only to foods to be reheated?

What about stuff that is cooked intended to be served cold, like potatos of potato salad or pasta for pasta salad etc...

bbqjoe 06-01-2006 12:29 PM

I'm not sure why the discrepency, it's just something I noticed.

As far as cooling food that is to be served cold, the same rules for cooling down would apply.

Yakfishingfool 06-01-2006 02:30 PM

Not sure about the discrepancy, but the first fast cooler takes it through a zone more inline with human temperature ranges. So if bacteria are more likely to survive in a temperate climate. 140-70 cool should be faster. Less time to reproduce, less time in "the zone" Below 70, I'd believe there are fewer, but still some, bacteria/fungal/viral issues. Scott

Kevin 06-01-2006 02:36 PM

Practicality and the reality of thermal physics may have something to do with it. You don't stick 140* food in your refrigerator and heat up all of the other food in there. And a large piece of meat is not going to cool from 70* to 40* real fast either. I'm just guessing.

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