The Flow of Food
Jacqui Perez
Part 1:
1. Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower
2. Submerge food under running water at 70°F (21°C) or lower
•NEVER let the temperature of the food go above 41°F (5°C) or lower for longer than four hours
3. Thaw food in a microwave, only if cooked immediately after thawing
4. Thaw as part of the cooking process
Part 2:
Part 3:
If you cool food from 135˚F to 70˚F (57˚C to 21˚C)
in less than two hours:
1. Use the remaining time to cool it to 41˚F (5˚C) or lower
2. The total cooling time cannot be longer than six hours
3. Before cooling food, start by reducing its size
4. Place food in an ice-water bath
5. Stir it with an ice paddle
6. Place it in a blast chiller
Part 4:
1. Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours
2.Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)