What is the cooling process for food?
Food should be cooled quickly.
The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours.
Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours..
What is the 2 stage cooling process?
This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this: Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours. Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours.
What is the first step in the cooling process Servsafe?
Also, what is the first step in the cooling process Servsafe? 3 The first step in cooling TCS food is to cool it from 135˚F to 70˚F (57˚C to 21˚C) within three hours. 4 Fish cooked in a microwave must be cooked to a minimum internal temperature of 145˚F (63˚C).