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Title: Hazard Analysis Critical Control Point (HACCP) system for retail food and restaurant operations
Author: Bryan, F.L.
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Journal
(Not available online)
Large amounts of leftovers should be divided into small, shallow pans for quicker cooling. Increasing the exposed surface area of the food will help it cool more rapidly. The goal for proper food cooling is to get the inner-most temperature to less than 70°F within two hours and below 41°F within an additional four hours.
Source: Partnership for Food Safety Education
Resources:
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