Vegetables

Although most vegetables can be eaten raw, many are cooked before they are served. When cooking fruit or vegetables for hot-holding, cook them to 140F (60C) or higher. Cooked vegetables must never be left out or held at room temperature. Hold cooked vegetable dishes at 140F (60C) or higher, otherwise discard them after four hours.

Tea

Dry tea leaves contain low levels of bacteria, yeast, and mold (like most plant-derived food). Using improper brewing temperatures to prepare tea and storing it at room temperature for long periods of time can cause these microorganisms to grow to high levels. Improperly cleaned and sanitized equipment can also promote growth of microorganisms. When handling tea, follow these recommendations:

Brew only as much tea as you reasonably expect to sell within a few hours.

Never hold brewed tea at room temperature for more than one day. Discard any unused tea at the end of the day.

To protect tea flavor and avoid microbial contamination and growth, clean and sanitize tea brewing, storage, and dispensing equipment at least once a day. Equipment should be disassembled, washed, rinsed, and sanitized. Urn spigots should be replaced at the end of each day with freshly sanitized ones.

For any brewing method, use a thermometer to make sure brewing water in your equipment meets the specific temperature.

195F (91C) for automatic iced tea and automatic coffee machine equipment. Tea leaves should remain in contact with the water for a minimum of one minute.

175F (80C) minimum when using the traditional steeping method. Tea leaves must be exposed to the water for approximately five minutes by this method.

Microwave Cooking

Microwave ovens tend to cook food more unevenly than other methods of cooking. For this reason, there are special rules for using microwave ovens to cook meat, poultry, and fish.

Rotate or stir food halfway through the cooking process to distribute heat more evenly.

Cover food to prevent the surface from drying out.

Let food stand for at least two minutes after cooking to let product temperature equalize.

Meat, poultry, or fish cooked in a microwave oven must be heated to 165F (74C) or higher. Check the internal temperature of the food in several places to make sure it has cooked enough.

Cooling food

You have already seen how important is to keep food out of the temperature danger zone. When cooked food will not be served immediately, it is essential to hold it properly or to cool is as quickly as possible.

The FDA Food Code recommends two-stage cooling. Cooked food must be cooled from 140F (60C) to 70F (21C) within two hours and from 70F (21C) to 41F (5C) or lower in an additional four hours, for a total cooling time of six hours. (Some jurisdictions use one-stage cooling, by which food must be cooled to 41F [5C] or lower in less than four hours.)

Keep in mind this is a two-stage process (two hours plus four hours). While you have learned that microorganisms grow best in a temperature danger zone, the temperature range between 125F (52C) and 70F (21C) is ideal for the growth of pathogenic microorganisms. Food must pass through this temperature range quickly during cooling in order to minimize the growth of these microorganisms. Because only two hours are allowed to cool food from 140F (60C) to 70F (21C), the two-stage cooling process passes potentially hazardous food through this temperature range quickly – and safely.

When using two-stage cooling, if the food has not reached 70F (21C) within two hours, the food must be discarded or properly reheated. Reheat the food to 165F (74C) for fifteen seconds within two hours and then cool it properly.

Methods for cooling food

While common sense may suggest that the quickest way to cool food is to put it in the refrigerator, it isn’t. Refrigerators are designed to keep cold food cold. They usually don’t have the capacity to cool hot food quickly.

In general, the thickness or density of food is the biggest factor in how quickly it cools. The denser the food product, the more slowly it cools. For example, refried beans take longer to cool than vegetable broth since the beans are denser.

The container in which food is stored also affects how fast it will cool. Stainless steel transfers heat from food faster than plastic. Shallow pans allow the heat from food to disperse faster than deep ones.

There are a number of methods you can use for cooling food quickly and safely.

Reduce the quantity or size of the food you are cooling. Cut large food items into smaller pieces or divide large containers of food into smaller containers or shallow pans.

Use ice-water baths to bring food temperature down quickly. After dividing food into smaller quantities, put the pots into a sink or large pot filled with ice water.

Use blast chillers to cool food before placing it into refrigeration. Since blast chillers are now more affordable, you might consider one for your establishment.

If properly equipped, steam-jacketed kettles can be used to cool food. Simply run cold water through the jacket.

Stir food as it cools. This allows the product to cool faster and more evenly. Some manufacturers make plastic paddles you can fill with water and freeze. Stirring food products with these cold paddies cools food quickly. Make sure all utensils used to stir food are cleaned and sanitized between each use.

Add ice or cool water as an ingredient. This method works for recipes that require water as an ingredient, such as soup or stew. The recipe can initially be prepared with less water than is required. Cold water or ice can then be added after cooking to cool the product and to provide the remaining water required by the recipe.

Once food has been cooled to at least 70F (21C), the refrigerator can handle it more easily. Food will continue to chill faster if you do the following:

Keep food in shallow stainless-steel pans. You may want to put dense foods, like chili or stew, into pans that are two inches deep. Thinner liquids can be stored in three-inch pans.

Always place pans on top shelves in the cooler. Leave them uncovered while they cool if they are protected from overhead contaminants. Otherwise, cover them loosely with foil or plastic wrap. Stir the contents of the pans occasionally, using caution while stirring.

Position pans so air can circulate around them. This will help transfer heat from the pan.

All cooked food should be stored in containers labeled with the date the food was prepared and stored.