FOOD

P R E PA R AT I O N :
Source:

Quiz:
1. How many hours can you not exceed when cooling
food?
A. 2
B. 4
C. 6
2. Which is not a proper method of cooling?
A. using an ice paddle

ServSafe manager. 6th ed. Chicago, IL:

National Restaurant Association, 2012.
4.4, 6.15-6.17. Print.
"Food Handler Class: Food
Temperatures." Brazos County Health
Department: Main Page. N.p., n.d. Web.
2 Oct. 2013. <http://
www.brazoshealth.org/EHS/FoodHand/
temp.php>.

B. placing food on counter to cool

C. adding cold water to the food
3. When reheating TCS food for hot holding, it must
reach the specified internal temperature within _
hours from start to finish.
A.2
B.4
C.6
4. Packaged ready-to-eat and processed foods need to
be reheated to an internal temperature of at least
__.
A. 135F(57C)
B. 165F(74C)
C. 125F(52C)
Answer Key: 1.C 2.B 3.A 4.A

Made by: Kylie Leeper

10/2/13

When you are not serving food right after it is

cooked, it need to avoid being in the temperature
danger zone for too long. This will help to avoid
pathogen growth. You can do this most eectively
by cooling the food quickly and eciently. As well
as reheat food to the proper temperature for serving

P RO P E R C O O L I N G A N D R E H E AT I N G
METHODS

and hot holding.

Pathogens grow when a food remains in the

temperature danger zone of 41F and 135F (5C
and 57C). However within this range, pathogens
grow at an even faster rate between 70F and 125F
(21C and 52C).
This is especially important when handling TCS
foods: food requiring time and temperature
control for safety

Cooling food:

Reheating food:

TCS foods should be cooled from 135F to

41F(57C to 5C) or lower within 6 hours

Depends on how the food will be used: for immediate

service or for hot-holding

1st Step: Cool food from 135F to 70F

(57C to 21C) within 2 hours
2nd Step: Cool food from 70F to 41F
(21C to 5C) or lower in the next 4 hours
** IF THE FOOD DOES NOT REACH
70F(21C) WITHIN 2 HOURS THEN IT
MUST BE REHEATED AND COOLED
AGAIN
cooling time cannot exceed 6 hours!
Methods of cooling food:

Reheating food for immediate service:

Ice-water bath: use a clean prep sink or large pot of ice water
to cool a small container of food

As long as food was cooked and cooled correctly , food

can be reheated to any temperature

Blast chiller: blasts cold air across food at high speed to

remove heat to cool large amounts of food
Ice paddle: plastic paddles filled with ice or frozen water used
to stir foods and cool them down
Ice or cold water as ingredient: added after cooking to cool
food and was omitted previously in the recipe
Factors that affect cooling include: Thickness/density
of food, size of the food: divide large containers of food into
smaller containers, and the storage container: stainless steel
cools faster than plastic; shallow pans cool faster than deep
pans

Reheating food for holding:

TCS foods for hot holding must be reheated to an
internal temperature of 165F (74C) for 15 seconds. The
food must reach this temperature within 2 hours from
start to finish. This applies to reheating using a
microwave or an oven.
Packaged ready-to-eat and processed foods (i.e. cheese
sticks and deep fried vegetables) need to be reheated to
an internal temperature of at least 135F(57C).