1. Chill Out: The Importance of Cold Temperatures in Food Safety
Lesson 8
Chill Out: The Importance of Cold Temperatures in Food Safety

2. Activity: How Long Does It Take to Chill Food?
Gravy at 197°F
Refrigerator
Room temperature
Ice Bath

3. Importance of Cold Temperatures
Stop Bacteria
COLD
Cold temperatures stop or severely limit pathogen growth.
Bacteria do not grow at freezer temperatures (however, they can survive freezing and will begin to grow when the temperature rises).
Some pathogens cannot grow at refrigerator temperatures; others can grow very slowly.

4. Importance of Cold Temperatures
Temperature is critical during:
Thawing
Holding
Preparation
Cooling hot foods
Transporting
of PHF

5. Importance of Cold Temperatures
Improper cooling is implicated in foodborne illness outbreaks.
Particularly important when large quantities of food are cooled.
Recall Linda’s account of botulism from a baked potato that was not cooled, but held at room temperature too long
Keep in mind the spore-forming ability of some pathogens.

6. Common Errors in Temperature Handling of Food
Thawing of frozen food at room temperature
Potentially hazardous food in the Danger Zone
Slow cooling of hot foods

7. Thawing Potentially Hazardous Foods
Refrigerator
Running potable water
As part of the cooking process

8. 1. Thawing in the Refrigerator
Allow adequate time—think ahead
Time depends on amount, shape, and water content
A rule of thumb—5 hours per pound of meat

9. 2. Thawing Under Potable Running Water
70°F or cooler
Takes less time
3 pounds of meat— 3-4 hours

10. 3. Thawing as part of the Cooking Process
Continuously cooking from a frozen state until reaches required temperature.
If thawed in microwave oven, must be cooked immediately.

11. Holding Potentially Hazardous Foods (PHFs)
The Idaho Food Code requires PHF be held at:
above 135ºF (hot holding)
below 41ºF (cold holding)
If PHF are between 41ºF and 135ºF for more than 4 hours, they must be discarded.
PHF held refrigerated more than 24 hours must be date marked.

12. Cooling Requirements for PHF Foods
The Idaho Food Code requires potentially hazardous be cooled from:
135ºF to 70°F within 2 hours
70°F to 41ºF within an additional 4 hours
6 hours total (2-stage cooling) °F
Hours

13. Techniques for Safe Cooling
Ice bath or ice wand
Cold water bath—if ice is not available
Shallow pans vs

14. Container Size Affects Cooling Time
How long to cool water from 135°F to 41°F under refrigeration?

15. Food Service Refrigeration
Items are too closely spaced for air circulation.
Items are spaced properly for air circulation.

16. Understanding Check!
Why do temperatures of potentially hazardous foods require careful control?
To reduce growth of pathogenic bacteria.
Name three methods to properly thaw foods.
In the refrigerator
Under cold (<70°F) running water
As part of the cooking process

17. Understanding Check! How long can PHF be held at room temperature?
4 hours
The temperature for cold holding of PHF is ___°F or below.
41°F
If PHF are held refrigerated for longer than 24 hours, they must be marked with ___.
The date the PHF must be used by, within 7 days.

18. Understanding Check! Describe the two stage cooling process.
Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours.
How do you load a refrigerator or freezer?
Allow space around items so air can circulate. Do not overload with hot foods.