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Title: Practical procedures for using the hazard analysis critical control point (HACCP) approach in food service establishments by industry and regulatory a
Author: Guzewich, J.J.
State: MI
Country: USA
Date Recorded: 11/20/2003
Focus Areas:
Foodservice
Language: English
Format: Print Publication
(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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