WebCooling When cooling cooked potentially hazardous food, it must be cooled to 21°C in two hours or less, then cooled further from 21°C to 5°C in four hours or less. You can use a different cooling process but you must … WebThe 2-stage cooling method is approved in Minnesota. Minnesota Food Code states cooked potentially hazardous food or TCS food (foods that need time and temperature control for safety) shall be cooled: From 140 to 70 F with 2 hours. And from 70 to 41 F or below within 4 hours. Initial 2-hour cool is critical

Cool soup safely UMN Extension - University of Minnesota

WebFood Handlers. 3.3 (3 reviews) A food handler's duties regarding food safety include all of the following practices EXCEPT: Prevention of food contamination. Dispose of food that poses a potential threat to human health. Handle, transport, and store food safely. Prevention of food contamination. Dispose of food that poses a potential threat to ... WebSep 13, 2010 · You can pour the hot liquid into several full-sized, 2-inch deep, metal steam-table pans and place them in an area where they are least likely to encounter cross contamination. This will help the ... harp place adult education

Cooling Food Safely - Food Safety Training & Certification

WebCOOLING LOG . 3 . Minnesota Department of Health Food, Pools, and Lodging Services PO Box 64975 St. Paul, MN 55164-0975 651-201-4500 … WebNov 1, 2024 · Another important method that needs to be done properly is cooling the soup. It is not safe to store a large pot of food in a refrigerator unless it has been cooled in an ice water bath or an ice paddle has been used to cool it down to 70 degrees Fahrenheit within two hours and then down to 41 F or below within the next four hours. WebThe desired cooking temperature of soup from a food safety standpoint is 165°F – but to be sure – soups can be cooked to near boiling temperature (212°F). Culinary experts recommend the following soup temperatures … characters in scream 6