Cooling food the right way helps stop bacteria from growing. Bacteria grow fast in the "Danger Zone" - between 42°F and 134°F. To keep food safe, cool it quickly.

Why It’s Important:

• Bacteria grow quickly in the Danger Zone

• When bacteria grow fast, they can make toxins

  • Reheating the food later won’t remove those toxins

• 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