What are 3 things you should do when cooling food?
Here are 3 crucial things to do when cooling food:
1. Divide into Smaller Portions: Larger quantities of food take longer to cool down, increasing the risk of bacteria growth. Break down large batches into smaller containers for faster cooling.
2. Use an Ice Bath or Cold Water: Submerge containers in an ice bath or cold water to expedite the cooling process. Ensure the water level is above the food and that the containers are not sealed to allow for heat dissipation.
3. Refrigerate Promptly: Once food has cooled to room temperature (about 70°F), immediately place it in the refrigerator. This prevents the temperature danger zone (between 40°F and 140°F) where bacteria multiply rapidly.
Remember: Time is of the essence! The faster you cool food, the safer it is to eat.
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