Top 9 when cooling food that is over 135 degrees THE BEST

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1.[PDF] Time/Temperature Control for Safety Food

  • Author: www.health.state.mn.us
  • Post date: 23 yesterday
  • Rating: 5(309 reviews)
  • Highest rating: 3
  • Low rated: 2
  • Summary: Maintain hot TCS food at 135°F or above. ▫ Properly cooked roasts may be held at. 130°F or above. Cooling.

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2.Two-Stage Cooling Process Poster – State Food Safety

  • Author: www.statefoodsafety.com
  • Post date: 28 yesterday
  • Rating: 2(1406 reviews)
  • Highest rating: 4
  • Low rated: 1
  • Summary: Two stage cooling method · Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours. · Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours.
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3.[PDF] SAFE WAYS TO COOL FOOD – Contra Costa Health Services

  • Author: cchealth.org
  • Post date: 7 yesterday
  • Rating: 1(357 reviews)
  • Highest rating: 4
  • Low rated: 2
  • Summary: -Potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within 6 hours and during this time the decrease in temperature from.

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4.Tips for Time and Temperature Control (TCS) Foods

  • Author: www.gfs.com
  • Post date: 13 yesterday
  • Rating: 3(785 reviews)
  • Highest rating: 4
  • Low rated: 3
  • Summary: First the food must be cooled from 135℉ to 70℉ within two hours, then cooled to 41℉ or lower in the next four hours. If the food has not reached 70℉ within two …

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5.Cooling and Reheating of Potentially Hazardous Foods

  • Author: www.health.ny.gov
  • Post date: 19 yesterday
  • Rating: 3(1081 reviews)
  • Highest rating: 4
  • Low rated: 3
  • Summary: Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees …

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6.Proper Cooling of Foods Explained – WebstaurantStore

  • Author: www.webstaurantstore.com
  • Post date: 13 yesterday
  • Rating: 2(780 reviews)
  • Highest rating: 4
  • Low rated: 2
  • Summary: Food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit (57 degrees Celsius to 21 degrees Celsius) within 2 hours. Food must then be cooled …

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7.[PDF] Cooling Time-Temperature Control for Safety (TCS) Foods

  • Author: www.c-uphd.org
  • Post date: 2 yesterday
  • Rating: 2(450 reviews)
  • Highest rating: 5
  • Low rated: 1
  • Summary: Cool TCS Foods Quickly. Cooling TCS food helps keep it safe. Bacteria grow more rapidly at 41°F to 135°F, the Temperature Danger Zone.
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8.Keep food safe with time and temperature control | UMN Extension

  • Author: extension.umn.edu
  • Post date: 28 yesterday
  • Rating: 3(751 reviews)
  • Highest rating: 3
  • Low rated: 3
  • Summary: Foods must be cooled from 135 to 70 degrees F within 2 hours and from 70 to 41 F within an additional 4 hours. The goal is to cool foods as quickly as possible.

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9.[PDF] TIME/TEMPERATURE CONTROL – Marin County

  • Author: www.marincounty.org
  • Post date: 18 yesterday
  • Rating: 4(1567 reviews)
  • Highest rating: 4
  • Low rated: 2
  • Summary: TIME AND TEMPS: Controlling the temperatures of food during food … Potentially hazardous foods must be cooled down from 135° F to 70° F within two.

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