b'Defense #2: Temperature ControlKeeping Cold Foods ColdCOOLING METHOD 3: TWO-PHASE COOLING (TIME AND TEMPERATURE MONITORED) For foods that cant be sliced up or spread out, such as soups, sauces or gravies, you can employ the two-phase method. Its important to keep a careful eye on the time and to check the temperature of your food often in this method. During the first phase, the temperature needs to come down to 70 F within two hours. Once its reached 70 F, you have an additional four hours to cool it all the way down to 41 F. The entire process cant take more than six hours. One way to accomplish this is to use an ice bath.Step 1: Step 4:Put the stopper in the sinkKeep adding ice to drain, and put the pot of hotthe sink when it food into the empty sink. melts; keep stirring and checking the temperature.Step 2: Step 5:Fill the sink with ice thats atFinish cooling the food least as high as the level ofto the recommended the food in the pot, then addcold holding tempera-cold water to the ice sur- ture of 41 F within four rounding the pot. hours.Step 3: Step 6:Stir the food, checking theWhen it has reached temperature frequently, until41 F, its okay to cover it reaches 70 F. (If it cantthe food and put it in be cooled within the recom- the refrigerator.mended time, it must be discarded).REHEATINGOnce youve cooled the food, you may later remove it from cold storage and heat it up to serve again. If youve cooled the food following the proper methods, its safe to re-heat it to any temperature.If youre working with a cooked food that is cold but will be heated up and hot held, you need to ensure it is heated to at least 165 F, and that the food reaches that temperature within two hours.Temperature ControlStudy Questions1. What is hot holding, and what temperaturedoes it require?2. What is cold holding, and what temperaturedoes it require?3. What are the safe methods of cooling food?4. How can you find out whether a food is at theproper temperature?eFoodHhandlers.com 2 929'