If food is cooled outside the refrigerator by using an ice bath, the temperature must hit 140⁰F (60⁰C) in two hours, and 70⁰F within a total timeframe of 6 hours.
Further explanation:
When preparing a dish or soup for storage, one should avoid placing it straight into the refrigerator or freezer. Doing so immediately can elevate the chances of foodborne illnesses.
Danger zone of food:
The critical temperature range for food, known as the danger zone, spans from 140⁰F (60⁰C) to 40⁰F (4⁰C). Cooked food must not linger in this zone for over two hours, as this is where conditions favor the growth of bacteria and toxins that can cause illness. Food should not simply sit out at room temperature to cool.
Use water bath to cool down the food:
To ensure the food cools quickly and uniformly, the container should be submerged in an ice bath. This is straightforward; just fill a sizable bowl with ice and cold water. After that, immerse the food in this water bath. It helps to stir every 15 to 20 minutes for consistent heat distribution. This method ensures even cooling of the food. A thermometer can assist in monitoring the temperature.
Answer details
Subject: Health
Level: Middle school
Keywords
- Danger zone of food
- Use water bath to cool down the food
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