Module 13 — Changing Food Temperature

Summary

This video script highlights the critical steps in food safety during cooling and reheating processes. It stresses the importance of avoiding the 'temperature danger zone' where bacteria can multiply. Foods should cool from 135°F to 70°F within two hours, then to 41°F within six hours. Effective cooling methods include using shallow pans, ice water baths, or blast chillers. For reheating, aim for 165°F within two hours, using stove, oven, or microwave. Avoid unsafe thawing methods like room temperature and opt for refrigeration, cold water, or microwave if cooking immediately.

Takeaways

• 🚨 Cooling and reheating foods are critical food safety steps as they pass through the 'temperature danger zone'.
• 📊 Foods should be monitored with a log during cooling and reheating to ensure they pass through the danger zone quickly.
• 🕒 The food must cool from 135°F to 70°F within two hours and then to 41°F or below within six hours total.
• 🍽️ Best cooling methods include placing uncovered food in shallow pans, using an ice water bath, or a blast chiller.
• ♨️ When reheating, foods must be brought to 165°F within two hours and should not be reheated using hot holding equipment.
• 🔥 The best methods to reheat foods are on the stove, in the oven, or in a microwave.
• 🚫 Leaving frozen foods on a counter to thaw is unsafe as it can lead to the temperature danger zone being reached before the food is fully thawed.
• ❄️ Safe thawing methods include thawing in the refrigerator, submerged under cold running water, or in the microwave if cooking immediately.
• 📋 It's important to track the temperature and time of food cooling and reheating to prevent bacterial growth.
• 🛑 The 'temperature danger zone' is the range where bacteria can grow rapidly, typically between 40°F and 140°F.

Q & A

What are the riskiest parts of food safety?

The riskiest parts of food safety are cooling and reheating foods because they travel through the temperature danger zone.

What is the temperature danger zone?

The temperature danger zone is the range of temperatures between 41°F and 135°F where bacteria can grow rapidly.

Why is it important to monitor the cooling or reheating process?

Monitoring the cooling or reheating process is important to ensure food is cooled or heated within a certain time frame to prevent bacterial growth.

How long should it take to cool food from 135°F to 70°F?

Food should cool from 135°F to 70°F within two hours.

What is the total time frame to cool food to 41°F or below?

The total time frame to cool food to 41°F or below is six hours.

What are the best ways to cool foods quickly?

The best ways to cool foods quickly include placing uncovered foods in shallow pans, using an ice water bath, using ice paddles, or placing food containers in a blast chiller.

What temperature should cold food be reheated to?

Cold food should be reheated to 165°F.

How long does it take to reheat food safely?

Food must be reheated to 165°F within two hours to be safe.

Why should hot holding equipment not be used to reheat foods?

Hot holding equipment should not be used to reheat foods because it may not raise the internal temperature of the food high enough or quickly enough to kill bacteria.

What are the recommended methods for reheating foods?

The recommended methods for reheating foods are using a stove, an oven, or a microwave.

Why is thawing frozen foods on a counter unsafe?

Thawing frozen foods on a counter is unsafe because the outside of the food can enter the temperature danger zone while the inside is still thawing, allowing bacteria to multiply.

What are the best methods to thaw frozen foods safely?

The best methods to thaw frozen foods safely are in the refrigerator, submerged under cold running water, or in the microwave if cooking immediately.