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Food Handling Lesson Polls Poll based lessons. See what misconceptions our general population has regarding food safety and preparation.

View Poll Results: From 140* to 70* in __Hrs and from 70* to 41* or lower in __Hrs
1,3 1 9.09%
2,4 3 27.27%
3,1 6 54.55%
4,2 1 9.09%
Voters: 11. You may not vote on this poll

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Old 05-28-2006, 10:47 PM   #1
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Join Date: 01-16-06
Location: Wikieup Arizona
Default 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?

Last edited by bbqjoe; 05-30-2006 at 12:52 AM..
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Old 06-01-2006, 11:39 AM   #2
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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...
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Old 06-01-2006, 12:29 PM   #3
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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.
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Old 06-01-2006, 02:30 PM   #4
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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
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Old 06-01-2006, 02:36 PM   #5
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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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