Cooling is just as important as cooking in the assurance of food safety

If a product has been cooked and is used to the cold, then after its preparation must be cooled as quickly as possible. The temperature danger zone of 5 to 63 degrees Celsius. This is the area must be kept where food is from. Cold foods must be held for at least 5 ° C to prevent microbial growth and safety, food is essential. Some pathogens such as Listeria monocytogenes to grow in a refrigerator, but the majority of whom are called mesophiles,prefer temperatures above 15 degrees. The optimum temperature is around 37 ° C (body temperature).

There are several ways that the product be cooled quickly and safely. Rapid cooling is a very efficient cooling. This method uses forced air cooled, skip the food continuously for up to C <5 degrees. The process usually up to 90 minutes. There are other ways to get to the cool temperature, but most take more than 90Minutes. Campden system allows you to power the stages are cooled. This process can take up to 8 hours. The American system allows for up to 6 hours in several stages.

So, the sooner the better, in terms of food safety. What if refrigerators are not available or Campden and the American system? It is used as a food can be cooled quickly.

Use small joints, no larger than 2.5 pounds.

If food is a liquid base, such as a curry,Stew or casserole dish, then pour into shallow containers for refrigeration. This translates into a larger area, the cold, be faster than a deep pot, for example.

After removing the food from the kitchen, they leave in a cool room, not more than 90 minutes, then refrigerate.

Make sure that the refrigerators are fans are operated to allow greater circulation of fresh air itself.

Once the food is cooled, it must be maintained at a temperature of 1 degree Celsius to 4to ensure food safety. The refrigerator is the day must be reviewed periodically to ensure this time. Of course, in a transaction, such as a restaurant that opens for 8 hours, refrigerators must be checked at least 8 hours for 3 times. This is best done with a thermocouple temperature sensor. It 's a bit sensitive, digital thermometer, the situation is, it is calibrated. The concern must be with the temperature of the product and not the air temperature. Digital temperature displayDisplay on refrigerators, or probes are stored in refrigerators do not have adequate systems to control temperature. It was found that the best way to keep a glass / cup of dry salt on the top shelf of the refrigerator and place the probe in the salt of the working day.