Cooling Food Safety:

Keep Food Out of the Danger Zone

 

Cooling food the right way helps stop bacteria from growing. Bacteria grow fast in the "Danger Zone" - between 41°F and 135°F. To keep food safe, cool it quickly.

Why It’s Important:

  • Bacteria grow quickly in warm food

  • Cooling food the wrong way can make people sick

  • Safe cooling protects your customers and your business

How to Cool Food Safely:

  • Test your cooling process to make sure if works

  • Keep cooling logs to help monitor temperatures

  • Write down successful cooling procedures so others can repeat them

  • Cool food quickly

    • Move food through the danger zone according to the Food Code rules

Helpful Tips:

  • Cool food in portions less than 3 inches deep

  • Use metal pans - chill them first if you can

  • Let air move around the food - don’t cover or stack containers

  • Use ice wands and ice baths together

    • Add more ice as it melts

  • Thick foods like chili or roasts take longer to cool

    • Use more than one method to cool them safely