Quick Answer: What Is The First Step In The Cooling Process Servsafe?

What is the cooling process?

[′kül·iŋ ‚präs·əs] (engineering) Physical operation in which heat is removed from process fluids or solids; may be by evaporation of liquids, expansion of gases, radiation or heat exchange to a cooler fluid stream, and so on..

At the end of the period of up to two hours the food should be as quickly as possible cooled to a temperature of 8°C or below, and then refrigerated, or it should be discarded. Food may also be kept at a lower temperature if a well-founded scientific assessment concludes that there is no risk to health.

What temperature is safe for food?

Safe Minimum Cooking Temperatures ChartsFoodTypeInternal Temperature (°F)Ground meat and meat mixturesBeef, pork, veal, lamb160Turkey, chicken165Fresh beef, veal, lambSteaks, roasts, chops Rest time: 3 minutes145PoultryAll Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)1658 more rows•Apr 12, 2019

What is a 2 stage air conditioner?

Two-stage cooling means the air conditioner or heat pump has a compressor with two levels of operation: high for hot summer days and low for milder days. … Compared to a single-stage unit, a two-stage air conditioner or heat pump can remove twice as much moisture from the air.

What are different types of cooling devices?

Types of Cooling SystemsCentral Air Conditioners and Heat Pumps. Central air conditioners and heat pumps are designed to cool the entire house. … Room Air Conditioners. … Evaporative Coolers. … Ductless Mini-Split Air Conditioners. … State of the Art Cooling.

What is the correct procedure for chilling hot food?

Cover pans of hot food and move them to a colder area e.g. a storage room, or stand them in cold water. You can also use ice to speed up chilling. This will make the contents of the pans chill more quickly. Stir food regularly while it is chilling down.

What is the first step when cooling hot food?

The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation; the second step is to reduce the temperature from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.

What is the two step 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.

How long can hot food be held?

Hot food must be kept at 63°C or above, except for certain exceptions. When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C. If this is not possible, you can take food out of hot holding to display it for up to two hours, but you can only do this once.

What is the maximum amount of time the chicken should cool from 135 F to 70 F 57 C to 21 C?

The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours.

What is more effective in cooling?

Ice is more effective than water in cooling liquids because ice needs additional energy to convert itself to water at zero degree celsius. Thus it absorbs more heat from the liquid system making the liquid system cooler so ice at 00C is cooler than water at 00C.

What is the 4 hour 2 hour rule?

The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between …

What is the cooling process for food?

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. * Important: This process is done in the refrigerator.

What are the 3 methods for cooling food?

The methods of cooling are:Stir soups, sauces, gravies and chilies while the container is in an ice water bath. … Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. … Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.More items…

What is the maximum amount of time the entire cooling process may take?

The FDA Food Code has one supplementary rule: Food must be cooled off from 135°F to 70°F (57°C to 21°C) in two hours or less. In this reach, bacteria can double in as short as 20 minutes. The sooner food passes finished this temperature range, the real.

Is condensation a cooling process?

You’ll often hear condensation called a “warming process,” which can be confusing since condensation has to do with cooling. While condensation does cool the air inside of the air parcel, in order for that cooling to occur, that parcel must release heat into the surrounding environment.

What actions could be taken to cool food quickly within the 2 4 hour rule?

Food poisoning bacteria may still be on food even after cooking and by cooling food faster, you reduce the time that bacteria are able to grow. from 21°C to 5°C within a further maximum period of 4 hours. To cool foods quickly, separate food into smaller batches and store in shallow containers in the cool room.

What is the first step in the cooling process?

The two-stage method reduces the cooked food’s internal temperature in two steps. The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation and from 70°F to 41°F or colder within an additional four-hour period. Total cooling time should never exceed six hours.