12
Jan
The best and quickest way to cool your food is using an ice water bath. If you don't have access or room in your food prep sink, use ice wands...and LOTS of them! Stir your food frequently and check the temperature every hour. You need to get your food out of the "Danger Zone" as quick as possible to prevent bacterial growth. Your food must reach 70 degrees within 2 hours (once it dips below the "hot holding" temperature of 135 degrees). You then have an additional 4 hours to get the food down to 41 degrees. Once you get a system down and know how long it takes to cool your food just use that system every time and you will avoid dangerous slow cooling procedures and bacterial growth.
