What is a two stage cooling process?

Cooking food is an important step in food safety.Is it possible to cool food?It's not as important as cooking, but cooling can be.

There are FDA regulations for cooling food.Since they are taught to food workers as two stages, these regulations are often called the two-stage cooling process.Food handlers need to understand the regulations.

Food should be cooled in six hours or less.The time limit helps prevent the growth of dangerousbacteria.The guidelines do not end there.The FDA Food Code requires food to be cooled in two hours or less.bacteria can double in as little as 20 minutesThe quicker food passes through this temperature range, the better.Food workers have six hours to take food through the remaining temperature danger zone.

The two-stage cooling process is the entire process of cooling.Food workers are taught it like this.

The cooling guidelines can be broken into two stages.Food workers who learn the guidelines as two stages might misunderstand some things.Food workers may mistakenly take one hour to cool food in Stage 1 and five hours in stage 2, which is too long.Food workers don't need to start the clock on their cooling until food enters the temperature danger zone.Food managers need to know how to properly train employees on cooling techniques.

Food workers don't follow the regulations just because they know them.Ensuring that food workers understand the rules is the best way to ensure proper cooling.The temperature danger zone is where it all begins.