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

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

3. Gravy Temperature Data
Activity continued
Gravy Temperature Data
Cooled at Room
Temperature (70°F)
Cooled in the Refrigerator (40°F)
Cooled in an Ice (33°F)
Time when temperature was taken*
Deep container
Shallow container
Start (0 min)
197°
15 minutes
168°
148°
169°
130°
140°
114°
30 minutes
150°
131°
144°
124°
115°
87°
45 minutes
137°
116°
110°
97°
73°
1 hour
104°
117°
83°
62°
1:15
96°
106°
89°
74°
57°
1:30
105°
81°
69°
52°
1:45
101°
91°
64°
51°
2:00
82°
72°
49°
2:15
90°
78°
67°
59°
47°
2:30
85°
75°
44°
2:45
80°
**69°
55°
41°
3:00
65°
53°
45°
3:30
4:00
48°
4:30
**70°
58°
5:00
56°
42°
5:30
6:00
Plot the data in the table on graph paper 3

4. Activity continued 4

5. Importance of Cold Temperatures
Stops or severely limits pathogen growth
Bacteria do not grow at freezer temperatures 5

6. Importance of Cold Temperatures
Temperature of PHF is critical during:
Thawing
Holding
Preparation
Cooling hot foods
Transporting 6

7. Importance of Cold Temperatures
Improper cooling can cause foodborne illness outbreaks, particularly when cooling large quantities of food
Linda’s account of botulism from a baked potato that was held at room temperature and not cooled
Some pathogens form spores if food is not cooled properly 7

8. 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 8

9. Thawing Potentially Hazardous Foods
Refrigerator
Running potable water
As part of the cooking process 9

10. 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 10

11. Thawing Under Potable Running Water
70°F or cooler
Takes less time
3 pounds of meat— 3-4 hours 11

12. 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 12

13. Holding Potentially Hazardous Foods (PHFs)
The Idaho Food Code requires PHF be held:
above 135°F (hot holding)
below 41°F (cold holding) 13

14. Holding Potentially Hazardous Foods (PHFs)
If PHF are between 41°F and 135°F for more than 4 hours, they must be discarded
PHF held refrigerated more than 24 hours must be date marked 14

15. Cooling Requirements for PHF Foods
The Idaho Food Code requires potentially hazardous be cooled from:
135°F to 70°F within 2 hours
70°F to 41°F within an additional 4 hours
6 hours total (2-stage cooling) °F
Hours 15

16. Techniques for Safe Cooling
Ice bath or ice wand
Cold water bath—if ice is not available
Shallow pans vs 16

17. Container Size Affects Cooling Time
How long to cool water from 135°F to 41°F under refrigeration? 17

18. Chilling and Thawing Review
Video Clip
Chilling and Thawing Review
Source: Idaho Central District Health Department 18

19. Food Service Refrigeration
Items are too closely spaced for air circulation
Items are spaced properly for air circulation 19

20. Understanding Check!
Why do temperatures of potentially hazardous foods require careful control?
Name three methods to properly thaw foods
To reduce growth of pathogenic bacteria.
In the refrigerator
Under cold (<70°F) running water
As part of the cooking process 20

21. Understanding Check! How long can PHF be held at room temperature?
The temperature for cold holding of PHF is ___°F or below
If PHF are held refrigerated for longer than 24 hours, they must be marked with ___
4 hours
41°F
The date the PHF must be used by, within 7 days 21

22. Understanding Check! Describe the two stage cooling process
How do you load a refrigerator or freezer?
Cool from 135° to 70°F within 2 hours and from 70° to 41°F within 4 more hours
Allow space around items so air can circulate. Do not overload with hot foods 22

23. Song Activity Who Left the Food Out? Who left the food out?
On the day of the party the kitchen was jumpin’
(Yippie-I-O)
Lots of good food all over the place (Yippie-I-O)
Problem was we couldn’t keep it all chillin’
After a while, the fridge had no space
So we used the counter
Who left the food out?
A friend came up to me and said we’ve got a safety problem
What should we do, I don’t know
I guess we’ll go ahead and take a chance
The guests arrived and they started eatin’ 23

24. Song Activity Who Left the Food Out? (Yippie-I-O)
They’d eat a lot and then eat some more
But after a while they stomachs be hurtin’
And the line to the bathroom went out the front door
And the guests were screaming 24

25. Song Activity Who Left the Food Out? Who left the food out?
A party host shouldn’t make his guests sick
(When in doubt just throw it out, when in doubt just throw it out)
Who left the food out?
Don’t leave the food out 25