b'Defense #2: Temperature ControlHow to Keep Foods ColdCOLD HOLDINGKeeping food cold is another way to keep food out of the Danger Zone and prevent the growth of harmful bacteria. This is called Cold Holding, and it occurs when food is kept at 41 F or colder. Proper methods of cold holding include placing it in the refrigerator or keeping it on ice. If youre using ice, make sure the ice surrounds the container and reaches all the way to the top of the food.THAWINGIts important to keep cold foods cold even while they are thawing. If you dont follow proper procedures, bacteria can start growing on the thawed outer layers of the food before the interior has finished thawing. There are three recommended methods for thawing:In the refrigerator.Undercoldrunningwater. As part of the cooking process or in Thawing food this way is slow butYou can thaw foods in cold running waterthemicrowave.safe. Remember not to allow cross- if you make sure the food is completelyIf its something small like a frozen contamination make sure the foodcovered in the water; if you make sure theburrito, its safe to thaw the food as youre thawing is in an approvedwater is 70 F or colder; and if you makeit cooks in the microwave.container, and keep it on the bottom shelfsure the water is running continuously so it doesnt drip down onto other foods. until the food is thawed.COLD SALADSSome kinds of salads are made with potentially hazardous foods that are at room temperature during the time of preparation. For example, a tuna salad sandwich may be made with canned tuna that was at room temperature before the can was opened. Once the potentially hazardous food is prepared, you must cool it to a safe temperature (41 F or colder) within four hours of preparation. A better method is to make salads and sandwiches with ingredi-ents that have been cooled in advance.COOLINGSometimes, a hot food may need to be cooled off so that it can be stored and eventually served again. Leftover food that was cooked but not eaten fits into this category. These foods must pass through the Danger Zone during the cooling process, making it one of the riskiest parts of food handling. Improper cooling is one of the biggest causes of foodborne illness because the temperatures foods reach during re-heating may not be high enough to kill bacteria that grow during this cooling period. For this reason, its best to cool foods down as quickly as possible to minimize Danger Zone time.THERE ARE 3 WAYS TO COOL FOODInaShallowPan: Spreading food out into a shallow pan allows the cool air of the refrigerator to reach more of the foods surface area and cool it more quickly than it would if you heaped a mound of left-overs together in a large bowl. Try this method for foods like chili, casseroles, meatloaf, dishes with ground meat, potatoes, refried beans, and rice. Step 1: Step 2:Put hot food into a pan thatPut the shallow pan into the will allow you to spread itrefrigerator, making sure to use out so its not more than 2the top shelf, where the food inches deep. cant be contaminated by drips.Step 3:Step 4:Make sure the refrigeratorsOnce the food has reached cool air can reach the food41 F or colder (use a in the pans. Dont coverthermometer to check the them or stack anything ontemperature) you may cover top of them. the pans.eFoodHhandlers.com 2 727'