Cooling of Potentially Hazardous Food

Item 16 Cooling of Potentially Hazardous Food 5 points

Excessive cooling time is a major contributing factor to foodborne illness. Once potentially hazardous food falls below 140°F it must reach 70°F within two hours. After reaching 70°F the food must then be cooled to 41°F or less within an additional four hours. The total cooling time is six hours.

The facility must utilize appropriate methods when attempting to cool potentially hazardous food. Examples would be slicing large masses of meat into thinner portions, preparing smaller batches, using rapid chilling equipment, and ice water baths.