4-3. Food Protection and Storage, Continued
Cool PHFs that require refrigeration after preparation. Cool them to an
internal temperate of 41F (5C) or below within four hours. Accomplish rapid
cooing by using one or more of the following methods to bring the product
temperature down to approximately 70F (21C) within two hours:
Quick-chilling with ice bath and agitation (stirring mechanically or manually
every 15 to 29 minutes).
Portioning to shallow pans (3 inches 17.6 or fewer centimeters) or smaller
containers (2 gallons or less).
Using prechilled pans and containers for portioning products.
Circulating cold water in steam jackets or kettles (where feasible).
Using short-term storage with agitation in a walk-in freezer.
Quick-chilling by immersing the cooking container in cold, running water and
with product agitation.
Spreading sliced or layered solid items in shallow pans and then refrigerating
NOTE: During all handling, protect the food from contamination
appropriate food covering. Cover hot food in such a way as to prevent any
insulating dead air space that would retard cooling.
Prechill PHFs you will transport. Hold them at an internal product
temperature of 41F (5C) or below. But, keep frozen food frozen. Normally,
store it at a product temperature of 0F (-18C) or below. However, you may
store food at 10F (-12,C) for a period that is not to exceed seven days
immediately prior to preparation or tempering.
Continued on next page