How to Cool Food Properly

Limiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses.  Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer.  Slow cooling allows bacteria to grow quickly and can cause potential danger.  Potentially hazard foods must be cooled safely.  Examples of potentially hazardous foods are:

• Cooked meat or cooked food containing meat, such as a casserole or lasagna
• Dairy products such as milk and custard
• Sauces containing cream or milk
• Seafood
• Cooked rice and pasta 
• Foods containing eggs, beans, nuts

There are several methods for properly cooling food quickly.  Listed below are ways in which food can be cooled rapidly and safely.

• Reduce large food items 
  • Cut large items, such as roasts, into quarters
• Use shallow pans
  • Cool in pans less than 4” deep (preferably 2” deep)
  • Keep food uncovered if safe, or loosely covered to allow heat to escape
  • Do not stack pans on top of each other
• Use an ice bath
  • Fill a large container or sink with ice and a small amount of water
  • Place food to be cooled in a dish and put dish into ice bath
  • Stir food frequently, at least every 10-15 minutes
• A two stage cooling process is required
  • Within 2 hours from 140° F to 70° F
  • Within 4 hours from 70° F to 41° F
  • If prepared from ingredients at room temperature:
• Within 4 hours to 41° F
  • Label should include food item, date and time prepared
  • Document time and temperature at 2 and 4 hour intervals
  • If time/temperature ranges are not met, item may be reheated 1 time and another cooling method may be used or the product should be discarded
  • Keep a record of all documentation and document what procedure was followed if time/temperature range was not met