Flow of Food: Cooling
Flow of Food: Cooling is an excerpt from "Food Safety for Managers" an online course consisting of video, test and audio options. This course will prepare you for one of the managers certificaton exams as required in the 2009 FDA food Code.
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Excellent information !!!!
Hello, you said a total of 6 hours food has to be cooled down. In other professional Food safety training videos it is said that food must be cooled down in 4 hours.
That would be perfect as you get it to 41 even faster than the methods in the video - not many folks have a blast chiller!
@cizzlen07
5 жыл бұрын
Ed Blank I read in the health handbook to never put hot food in the freezer before it’s properly cooled. I think that was about fresh cooked meat though
Nice Classes
awesome
What about blast chilling via freezer just down to 41 degrees then remove and put in a walk in cooler?
Not a single Italian chef is going to add ice or water to pasta. spreading that word is blasphemous, even though I agree with most of what you said. Never mind. I asked questions on your video 11 years ago and you still didn’t respond so what a waste of my time to try today.