The cooling is as important as the kitchen to ensure food safety

If a product has been cooked and will be used in cold, then it must be chilled as soon as possible. The temperature danger zone of 5 to 63 degrees Celsius. This is the area where the food must be kept out of preparation. cold foods must be kept below 5 degrees Celsius for microbial growth, preventing food safety. Some pathogens such as Listeria monocytogenes, growing in the fridge, but most are called mesophiles prefer temperaturesmore than 15 degrees. The optimum temperature is around 37 ° C (body temperature).

There are several ways that the product may be cooled quickly and safely. Depression is a very effective way of cooling. This process uses air-cooled, constant attack on foods to less than 5 degrees Celsius. The process usually takes 90 minutes. There are other ways to get cool, but most require more than 90 minutes. Campden Systemallows food to be cooled in stages. This process can take up to 8 hours. The U.S. system allows for up to 6 hours in several stages.

Therefore, the sooner the better, in terms of food safety. What if refrigeration is not available and used in the U.S. or system Campden? As the food cools quickly.

Use the small joints, no more than 2.5 pounds.

If the base is liquid foods such as curry, stew or casserole dish, then pour into shallow containers forCooling. This gives a larger surface, it cools faster than a deep pot, for example.

After removing food from the kitchen, leaving it in a cool, not to exceed 90 minutes, then put in the cold.

Make sure you run to the refrigerator cooling fan to circulate fresh air can be even more.

Once the food cools to a temperature of 1-4 degrees Celsius to ensure food safety are maintained. The refrigerator should be monitored throughout the dayso be it. Really need an institution such as a restaurant, open from 8 hours and refrigerators will be tested at least three times for 8 hours. This is best done with a thermocouple temperature sensor. This is a tip-sensitive digital thermometer can be calibrated. The concern must be with the temperature of the product and not the air temperature. Digital display of temperature sensors in refrigerators and cold must be properly stored,Systems for temperature control. It was found that the best way to keep a glass / cup of dry salt on the top shelf of the refrigerator and the probe halls across the working day.