Transcript Food Safety for Seniors: Cooling Hot Food

Food Safety for Seniors:
Cooling Hot Food
___________ County
Cooperative Extension Service
2001
Oklahoma Cooperative Extension Service
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Why cool food quickly?
• Bacteria grows quickly at warm
temperatures (40oF to 140oF)
– Some increase in number
– Some produce a toxin
• May cause illness if the food is
eaten
2001
Oklahoma Cooperative Extension Service
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The Danger Zone
• 40oF to 140oF
• Less than two
hours
– Cumulative
2001
Oklahoma Cooperative Extension Service
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Cooling large amounts
• Large amounts of
food in big pots
cool slowly when:
– Pot is full
– Food is thick
– Lid is on tight
2001
Oklahoma Cooperative Extension Service
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Option 1: divide food
• Divide food into
shallow, metal
pans
• Cover with plastic
wrap
• Refrigerate
• Stir occasionally
• Check temperature
of food
2001
Oklahoma Cooperative Extension Service
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Option 2: ice bath
• Fill sink with cold
water and ice
• Set pot in ice
water
• Stir often until
chilled
– Check
temperature
• Cover, refrigerate
2001
Oklahoma Cooperative Extension Service
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Summary
• Large batches of hot food need to
be chilled quickly.
• Can be done two ways:
– Divide food into shallow metal
pans, cover, and refrigerate
– Use an ice bath
2001
Oklahoma Cooperative Extension Service
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Summary
• Stirring helps
speed cooling
• Use a
thermometer to
check temperature
2001
Oklahoma Cooperative Extension Service
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Stay healthy by cooling
food quickly and safely
2001
Oklahoma Cooperative Extension Service
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