Basic Sanitation Training

Module 4

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Number 1 Reason

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Objectives
 At the end of this module you shall be
able to:
 Demonstrate, at the flipchart, the correct
sequence, with the correct critical limits, for
cooling food in accordance with USPH
requirements
 Name the requirements, from memory, for re-
heating food, for hot holding purpose according to
USPH regulations by filling in the blanks in a text.
 Name the 4 methods of de-frosting food, without
helping aid’s – start with the most applicable one
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Module 4
Agenda

COOLING

RE-HEATING

FREEZING

DE-FROSTING

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Module 4
Cooling

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Cool potentially hazardous food from:
135°F to 70°F (57°C to
21°C)
within 2 hours
and then from

70°F to 41°F (21°C to

5°C) or lower
in an additional 4
hours
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Several factors affect how
quickly food will cool, including:

Thickness or density of the food

The container in which the food is stored

The requirements are:

4” maximum depth for the container

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Safe methods for cooling food include:

Using a blast chiller

Using ice-water baths

Reducing the quantity

or size of the food

Stirring the food

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 Caution!
Cooling
 From …  If the temperatures are
 135°F not being achieved
following action is to be
 to taken:
 70°F For food with cold service
 within purpose:
 2h  Discard!
 and from For food with hot service
 70°F purpose:
 to 1. reheat and serve
 41°F (or below) or
 within 2. Discard
 4h Spores

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Food Items – Prepared In Room
Temperature – Cooling Or Not?
• Does it need to be  Yes
cooled ?

• Does it have to be
documented ?
 Yes

• Where is the cooling  On blast chiller or

process documented cooling logs

• How long are the  30 days

logs to be kept ?

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 Bla s t Ch ille r Cooling Log
Foods that are above 150ºF (66ºC) loosely cover and allow to cool to 145-150ºF (66ºC) before placing in blast chiller.
To improve cooling rate, place in shallow pans, cut roasts, etc. into smaller pieces. Use metal not plastic containers.
Note any additional cooling or unusual events in comments section.
Discard log after 30 days. Route daily to Executive Chef then to Manager CO.
Start Time Must reach Mid Time Must reach End Time
70ºF (21ºC) by 41ºF (5ºC) by
Date Food Initials Initials Initials Comments
Start Time plus Mid Time plus
Start Temp 2 hours Mid Temp 4 hours End Temp

1. Time placed in blast chiller

and temperature of the food 3. Take temperature after 2
and initials. Write actual hours and record temperature
temperature. and time of reading and initial.
If temperature is not yet below
70ºF (21ºC), take corrective
action and note in Comments
2. Add 2 hours to start time box.
and write it here. 5. Take temperature after 4
hours from mid point reading and
4. Add 4 hours to mid time record time and temperature and
and write it here. initial. If temperature is not yet
below 41ºF (5ºC), take corrective
action and note in Comments box.
Remove food to storage location if
below 41ºF (5ºC).

Yellow – Person who places food in blast chiller. Blue – Person who takes mid point temperature. Purple – Person who takes final temperature.
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 Mixe d Fo o d C o o lin g Lo g
 Potentially Hazardous Foods that are served cold and that are made from ingredients
at room temperature must cool to 41ºF (5ºC) within 4 hours of being prepared.
 To improve cooling rate, pre-cool ingredients prior to mixing, place in shallow pans and
use metal not plastic containers.
 Note any additional cooling or unusual events in comments section.
 Discard log after 30 days. Route daily to Executive Chef then to Manager CO.
Start Time Must reach End Time
41ºF (5ºC) by
Date Food Initials Initials Comments
Start Time plus
Start Temp 4 hours End Temp

Write date, food being cooled, the
start time and temperature, initials
and the time 4 hours from the start
time that the food must reach 41ºF
(5ºC) by.
Enter the time and temperature of the food
after 4 hours and initial. If food has not
reached 41ºF (5ºC) within the time period,
note corrective action in comment box.

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Once food has cooled to 41°F (5°C)
store it by:
Placing it in shallow stainless steel pans

Placing pans on shelves

in refrigeration units with consideration of air circulation

Positioning pans so air circulates

around them

Monitoring it to ensure keeping

41°F (5°C) or lower

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Module 4
Re-heating

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Re-Heating for hot holding

 1.PHFs that are cooked, cooled,

and reheated for hot holding, are
to be reheated within 2 hs so?...
 …that all parts of the food
reach a temperature of at least
165°F for 15 seconds.

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Re-Heating for immediate Service

 Cooked and refrigerated food that is

prepared for immediate service in
response to an individual
consumer order,
order such as a roast
beef sandwich au jus, may be served
at any temperature.

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Re-Heating for hot holding (continued)
CATEGORY RULE
 Number of reheating  Once only !!!
processes  (monitor the process the
food went trough)
 Criteria for eligibility  Was held temperature
controlled !
 In area of no consumer
access !
 Was held hot
(=>135°F) right after
cooking !
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Module 4 Freezing

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Frozen Storage
Slows the growth of microorganisms
substantially ( does not kill bacteria)

Used to hold potentially hazardous food at

0F (–20C) or lower

Storage temperature varies by product

Kills parasites

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To maintain proper
freezer temperatures:

Check unit temperatures regularly

Do not store warm food inside

Do not overload units

Keep doors closed as much as possible

Defrost units regularly

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Module 4
De-frosting

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1 2

The
Four
In a refrigerator, at 41F (5C) Submerged under running Acceptable
Methods
or lower potable water, at a temperature

of 70F (21C) or lower

for
4 3
Thawing
Food
In a microwave oven, if the food As part of the cooking process

will be cooked immediately

after thawing

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Quick Test

Flip Chart – Cooling Process

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Complete The Sentence… !

 Potentially Hazardous Food for hot

holding
has to be reheated within 2 hrs to165°F
for15 seconds

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Defrosting Assessment
Method Conditions
 Refrigeration  Below 41°F

 Running Water  70°F potable water

 Cooking Process  According to kind

of food and it’s
requirements
 Microwave  To be cooked right
after
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