# Question: What Is The 2 Stage Cooling Method?

## How long does the two stage cooling method take?

The two-stage method reduces the cooked food’s internal temperature in two steps.

The first step is to reduce the temperature from 135°F to 70°F within two hours of preparation and from 70°F to 41°F or colder within an additional four-hour period.

Total cooling time should never exceed six hours..

## What is an acceptable alternative to the two stage cooling method?

When cooling food, an acceptable alternative to the two-stage cooling method is to use a Blast chiller. This answer has been confirmed as correct and helpful.

## When cooling foods What is the maximum time that the food can be in the 135 to 70 range?

The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours. lower in the next four hours.

## What is the maximum amount of time allowed for stage two cooling method?

In the two-stage cooling method, food must be cooled from 140° F (60° C) to 70° F (21° C) within two hours and to 41° F (5° C) or lower within four hours.

## What is the difference between one stage cooling method and two stage cooling method?

This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this: Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours. Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours.

## Should you put food away hot?

Perishable foods should be put in a refrigerator that is 40 degrees or below within 2 hours of preparation. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.

## How do you cool food safely?

You can cool food by using one or more of the following methods:Portion food into smaller amounts and refrigerate.Cut big pieces of meat into smaller pieces.Transfer liquids into shallows pans.Do not fully cover pans during cooling. … Do not stack pans. … Place a pan of food in an ice-water bath and stir the food.More items…•

## What’s the best way to cool containers of chili?

Cooling it in an ice-water bath with frequent stirring will work. You can also divide the chili into smaller containers and cool them in an ice-water bath separately.

## What is the maximum length of time for cooling food?

This time limit helps prevent dangerous bacteria growth. But the guidelines don’t end there. The FDA Food Code has one additional rule: Food must be cooled from 135°F to 70°F (57°C to 21°C) in two hours or less. In this range, bacteria can double in as little as 20 minutes.

## What is the maximum amount of time chicken should cool from 135 to 70?

The general rule: Foods that need time and temperature control for safety (TCS food, for short) must be cooled from 135˚F (57˚C) to 41˚F (5˚C) or lower within six hours. Follow these guidelines: First, cool food from 135˚F to 70˚F (57˚C to 21˚C) within two hours.

## What is the one stage cooling method?

The Food Code requires that all cooked foods not prepared for immediate service shall be cooled as quickly as possible to eliminate the possibility of bacteria development. … The one-stage method is designed to reduce the cooked food’s internal temperature from 135ºF to 41ºF or colder within four hours of preparation.

## What is the 2/4 rule for cooling food?

The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between …

## What is the fastest way to cool food safely?

You can cool food by using one or more of the following methods:Portion food into smaller amounts and refrigerate.Cut big pieces of meat into smaller pieces.Transfer liquids into shallows pans.Do not fully cover pans during cooling. … Do not stack pans. … Place a pan of food in an ice-water bath and stir the food.More items…•

## When cooling hot foods using the two stage cooling method you must?

The two-stage cooling method is a Food and Drug Administration Food Code recommended procedure for cooling food in restaurants and foodservice establishments. In the two-stage cooling method, food must be cooled from 140° F (60° C) to 70° F (21° C) within two hours and to 41° F (5° C) or lower within four hours.

## What is the first step when cooling hot food?

The first step requires you to take food from 135°F to 70°F within 2 hours. If this doesn’t happen food must be thrown away as it has already been exposed to “The Danger Zone” for a harmful period of time. The second step is to take the food from 70°F to 41°F or lower in the next 4 hours.

## What is the proper cooling method?

Food should be cooled quickly. The proper cooling method follows a 2 hour/4 hour rule and happens in two steps: Food is to be cooled from 60°C (140°F) to 20°C (68°F) within 2 hours. Then, food is to be cooled from 20°C (68°F) to 4°C (40°F) or colder within 4 hours.

## What are the 3 acceptable methods for cooling food?

The methods of cooling are:Stir soups, sauces, gravies and chilies while the container is in an ice water bath. … Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. … Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.More items…

## What temperature is considered the danger zone?

140 °FBacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.

## What is the 2 4 Rule?

The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between …

## What is the 5 hour rule?

The five-hour rule was coined by Michael Simmons, founder of Empact, who has written about it widely. The concept is wonderfully simple: No matter how busy successful people are, they always spend at least an hour a day — or five hours a work week — learning or practicing. And they do this across their entire career.

## What foods become toxic in 4 hours?

Foods that are potentially hazardous inside the danger zone:Meat: beef, poultry, pork, seafood.Eggs and other protein-rich foods.Dairy products.Cut or peeled fresh produce.Cooked vegetables, beans, rice, pasta.Sauces, such as gravy.Sprouts.Any foods containing the above, e.g. casseroles, salads, quiches.