To quickly cool large cooked items, use an ice-water bath and/or divide them into small containers. The residual heat will warm up and potentially spoil other items in the refrigerator. It's like asking what the "real" speed limit is on a posted road you might know from experience, but it could change depending on circumstances and exceeding it by any amount means you take your chances and accept the risks.ĭon't put large, hot items (such as an entire pot of soup or chili) directly into the fridge. The 2-hour rule is a conservative estimate with a safety margin. The rule is 2 hours, period any longer and there is some non-trivial risk to your health. But there's no table or chart anyone can give you there's no single specific point at which a food transitions from "not entirely safe" to "probably will kill you" because it depends entirely on the food, the environment, your immune system, and a plethora of other variables. If you're an individual serving only yourself, then take whatever liberties and break whatever rules you want it's your food, and your body. If you are not working in a professional capacity then you are not legally required to follow it, but if you are serving guests then it would be irresponsible (and possibly actionable, if someone gets sick) to do otherwise. If you're a restaurant owner or cook, you must follow this rule, hold hot foods above 60° C and quick-cool other foods before refrigerating. The safe limit for raw or cooked food is 2 hours in the danger zone (40-140° F or 4.4-60° C). You'll find similar statements from government agencies around the world. For this reason leftovers must be put in shallow containers for quick cooling and refrigerated within 2 hours. ![]() ![]() Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they can be reintroduced to the food and then reproduce. ![]() One of the most common causes of foodborne illness is improper cooling of cooked foods.
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