RICK Allen
Full Fledged Farker
Just make sure when cooling and you put it in the fridge or cooler you do so unwrapped as it will sour, once it is cooled down then wrap to prevent drying out
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farris
MemberGot rid of the matchlight.
great onfo
this is some great reading. i think I've spent several hours reading and feel a lot more educated now...thanks to all of you g]for the great information!!!1
Trucky1008
is Blowin Smoke!
Actually what ServSafe says for proper cooling is to first cool from 135 to 70 within two hours, then cool to 41 or lower in the next 4 hours. "Cool TCS food from 135 to 41 or lower within six hours" I just took the course and this information can be found in chapter 8, page 17 (8-17) of the 5th edition.
M
Matt_A
Guest
Heating,cooling and holding are some of the most critical areas of food service safety. That's why it's always handy to develop an HACCP checklist and identify all Critical Control Points in your service processes.
http://www.fda.gov/food/foodsafety/hazardanalysiscriticalcontrolpointshaccp/default.htm
http://www.fda.gov/food/foodsafety/hazardanalysiscriticalcontrolpointshaccp/default.htm
J
jane nair
Guest
Bacteria and other harmful organisms need time, food and moisture (or wetness) to grow, but they do not grow well when the temperature of the food is colder than 41° F (7°C) or hotter than 135°F (60°C). The temperatures between 41°F and 135°F are in the. Keep potentially hazardous foods out of them. For example, when food is left out in the bacteria can grow fast, and make toxins that can make your customers and family very sick.
