After each evening shift there are hot products that must be properly
cooled down and stored. Hot products must be covered and vented to
prevent spoilage. Without proper venting, steam will continue to heat
the product and it will take approximately twice as long to cool down.
This causes the product to stay in the temperature danger zone (40-
140 degrees F) too long and dramatically increases the chances of
bacteria growth, contamination and spoilage.
Containers that are covered with foil can be vented by carefully placing
a hole about the size of your thumb in the foil on each side of the pan.
BE SURE that no foil comes in contact with the product. This can cause
product to become discolored and possibly spoil. Products that are
stored with lids can be vented by placing the lid in a crooked fashion
across the top of the container.
In addition to venting hot products, also make sure there is enough
cool air surrounding each container. There should be at least 2 inches
of space between each container to allow cold, circulating air to
surround all sides of the container and cool the product down in the
shortest amount of time possible.
Cooling Down Large Batches/Quantities of Product
Large quantities of certain products such as soups, baked beans and
chili will take a long period of time to cool down. Because of the
density of these products, they will remain in their danger zone too
long which increases the chances of spoilage, contamination and a
decreased shelf life.
Additional steps must be taken to cool these products at a faster rate
by using an ice bath. Fill a sink with ice and place the product in the
largest and shallowest metal pan available. Put the pan on the ice for
around 45 minutes while stirring occasionally. After the 45 minute
period, remove from the ice, transfer to the proper storage container,
then label, date and rotate and place in the walk-in.
cooled down and stored. Hot products must be covered and vented to
prevent spoilage. Without proper venting, steam will continue to heat
the product and it will take approximately twice as long to cool down.
This causes the product to stay in the temperature danger zone (40-
140 degrees F) too long and dramatically increases the chances of
bacteria growth, contamination and spoilage.
Containers that are covered with foil can be vented by carefully placing
a hole about the size of your thumb in the foil on each side of the pan.
BE SURE that no foil comes in contact with the product. This can cause
product to become discolored and possibly spoil. Products that are
stored with lids can be vented by placing the lid in a crooked fashion
across the top of the container.
In addition to venting hot products, also make sure there is enough
cool air surrounding each container. There should be at least 2 inches
of space between each container to allow cold, circulating air to
surround all sides of the container and cool the product down in the
shortest amount of time possible.
Cooling Down Large Batches/Quantities of Product
Large quantities of certain products such as soups, baked beans and
chili will take a long period of time to cool down. Because of the
density of these products, they will remain in their danger zone too
long which increases the chances of spoilage, contamination and a
decreased shelf life.
Additional steps must be taken to cool these products at a faster rate
by using an ice bath. Fill a sink with ice and place the product in the
largest and shallowest metal pan available. Put the pan on the ice for
around 45 minutes while stirring occasionally. After the 45 minute
period, remove from the ice, transfer to the proper storage container,
then label, date and rotate and place in the walk-in.
ليست هناك تعليقات:
إرسال تعليق