Remember
2 hours
You can choose several ways to cool food. No matter how you cool the food, it must drop from 140 oF (60 oC) to 70 oF (21 oC) within two hours and then drop from 70 oF (21 oC) to 41 oF(5 oC) within the next four hours.
140 oF (60 oC) to 70 oF (21 oC) within two hours
4 hours
70oF(21 oC) to 41oF(5 oC) within four hours
Use a food thermometer to check the temperature while it is cooling. If it isn’t cooling fast enough you will need to do something else to speed up cooling.
Air Movement
Air in the refrigerator must be able to move around the food. Also the pans and dishes need to have space between them; do not crowd them.
Do not stack on each other or on other containers during cooling.
2 hours
You can choose several ways to cool food. No matter how you cool the food, it must drop from 140 oF (60 oC) to 70 oF (21 oC) within two hours and then drop from 70 oF (21 oC) to 41 oF(5 oC) within the next four hours.
140 oF (60 oC) to 70 oF (21 oC) within two hours
4 hours
70oF(21 oC) to 41oF(5 oC) within four hours
Use a food thermometer to check the temperature while it is cooling. If it isn’t cooling fast enough you will need to do something else to speed up cooling.
Air Movement
Air in the refrigerator must be able to move around the food. Also the pans and dishes need to have space between them; do not crowd them.
Do not stack on each other or on other containers during cooling.
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