FOOD TECHNOLOGY

Detailed explanation-1: -It is important to cool food as quickly as possible in order to prevent the growth of bacteria. Ideally this should be cooled to less than 8 degrees Celcius within 90 minutes.

Detailed explanation-2: -For example the product may need to be cooled to 5°C or below within as short a time as 3 hours. You should discuss this with your Enforcement Officer. Whatever temperature control method is being used, it is essential that the Critical Limit is not breached.

Detailed explanation-3: -In general, fridges set at 3°C or 4°C will ensure that the food is between 0°C and 5°C. Q. How long can cooked food be kept at room temperature before refrigerating? Following cooking, food which will not be consumed immediately should be cooled as quickly as possible and put in the fridge within 2 hours.

Detailed explanation-4: -Chilling food properly helps to stop harmful bacteria from growing.

Detailed explanation-5: -TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours. Properly cooked chili is cooled from 135°F to 70°F in 1 hour.