Continuing yesterdays lesson on the proper thawing of foods, I will now discuss the proper methods for cooling foods. The main process behind the proper cooling of cooked foods, is to get the temperature through the temperature danger zone as quickly as possible to minimize the chance of bacteria growing on the food.

I am sure many of us remember, and have done ourselves, the leaving of food out on the counter to cool before being placed in the refrigerator. This is mainly done, however incorrectly, to keep the temperature of the fridge from rising by placing hot or warm food inside. A refrigerator is the perfect place to keep cold food cold, but it is not very efficient at rapidly cooling foods.

As previously stated, the object of cooling foods, is to get the items through the temperature danger zone quickly enough to keep bacteria from growing to unsafe levels. According to the FDA, this can be done by cooling the items from above 135 degrees F (57C) down to 70 degrees F (21C) within the first two (2) hours, then cooling the item to below 41 degrees F (5C) in the next four (4) hours. As a side note, if the food cannot be cooled to 70 degrees within two (2) hours, it must either be discarded or reheated and cooled again.

To aid in getting the food items to cool properly within the allotted time periods, there are several ways to assist in reaching the desired goals. Some are designed for the food service industry, however others can easily be adapted for home use.

1. First, reduce the size of the food for quicker cooling. This can be done by dividing the items into smaller containers for faster cooling.

2. Place item in an ice water bath. As far as I know, everyone that boils eggs uses an ice water bath to rapidly cool the eggs after they are done cooking. The same principle applies to other items as well. For items that are liquid (or semi liquid) and can be stirred (frequently), placing the pan in an ice water bath in the sink and stirring will help speed up the cooling process of the item.

3. Stir food with an Ice Paddle. In some food service establishments, you can find a plastic paddle, that was filled with water and frozen. For large amounts of liquid items, the paddle can be used the cool the center portion of the item by stirring with the paddle. In a home, this can be accomplished by purchasing a smaller paddle, or simply using a plastic bottle filled with water and frozen and using it as a paddle to stir the food item.

4. Placing food in a blast or tumble chiller. This is mainly for food service operations, as these devices are not currently designed for home use. The object of this item is as it sounds, it is like a super powered fridge that will super cool food items very quickly.

5. Adding ice or cold water as an ingredient. This cooling technique works for liquid items that require more liquid to be added at the end of the cooking process. Instead of adding hot water (or even a hot broth), use very cold water or ice to speed the cooling process. If you add broth as a final ingredient, it is possible to chill the broth or freeze it into cubes just like you would regular water to speed the cooling process of the food item.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrows lesson: Proper reheating of previously cooked & properly cooled foods.

Getting back to the temperature danger zone, it is imperative that foods either stay hot or cold. So how do you thaw foods to ensure that they thaw properly without entering the temperature danger zone for too long.

There are only four (4) methods for thawing foods properly. They are: in a fridge for 24 hours or more, under cool running water, in a microwave (if to be used immediately after thawing), or as part of the actual cooking process. Lets break each of these down properly.

1. In a fridge: The optimal way to defrost frozen foods in in a refrigerator , which maintains the temperature of the product outside the temperature danger zone. Planning should be made to insure that you have plenty of time to defrost the item before using. The biggest drawback is ensuring that you have enough fridge space to do this properly.

2. Under cool running water: if you happened to forget to pull the frozen item out of the freezer and get it thawing, you can always place the item under cool running water. Some have adapted this to think that they can just set the item in cool standing water for a few hours to allow it to thaw. The issue comes when the frozen item starts to freeze the water, so the running water keeps it from forming an ice block around the item being thawed, and allows for any ice crystals that do form to be removed by the moving of the water. The water should be cool, as hot water would cause parts of the item to get into the temperature danger zone and stay there longer than acceptable.

3. In a Microwave (if to be used immediately after thawing): Microwaves have been a great item for thawing and cooking foods. Unfortunately, the fact that they are not very good at cooking or thawing evenly throughout the food item, is the main reason that the food must be used immediately after thawing. Parts of the food item may have entered the temperature danger zone during the defrosting process, so the best thing to do is finish the cooking process immediately upon thawing.

4. As part of the actual cooking process: Many people have used this method without realizing it is actually an excellent method for keeping food out of the temperature danger zone. In this method, the food item goes directly from the freezer to the cooking process and is cooked in a minimal amount of time. Some examples of this are: frozen hamburgers that are placed in a skillet, frozen shrimp (or meatballs) thrown into a sauce for pasta.

By using these methods, you will help ensure that you are maintaining safe food for those you feed.

Tomorrow’s lesson: Proper cooling of cooked foods.

Bob Evans Farms, Inc., a Xenia, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link products that may be contaminated with extraneous materials, specifically pieces of clear hard plastic

Bob Evans Farms Inc. Recalls Pork Sausage Link Products due to Possible Foreign Matter Contamination

Listeria monocytogenes (Infection is known as Listeriosis), is a bacterium that is mainly transmitted by contaminated food products and is found in soil, water, and plants. This bacterium thrives in cool, moist environments, and while it is uncommon for health individuals to become ill from this bacterium, people that are considered a part of the high risk population are especially vulnerable; particularly pregnant women.

This bacterium is most commonly linked with raw meat, unpasteurized dairy products, and ready to eat foods such as deli meat, hot dogs, and soft cheeses.

The methods to prevent possible infection include:

1. Keep foods out of the temperature danger zone
2. Throw out any product that is past its use-by or expiration date.
3. Cook raw meats to the required minimum internal temperatures.
4. Prevent cross-contamination between raw or undercooked food and ready-to-eat foods.
5. Avoid using unpasteurized dairy products.

Tomorrow’s lesson: Sushi, What am I risking when I eat it?

Roya Foods, LLC, a Paterson, N.J., distribution firm, is recalling approximately 438 pounds of raw Halal Manti Beef Dumpling products that were produced without the benefit of federal inspection

Roya Foods, LLC Recalls Halal Manti Beef Dumpling Products Produced Without Benefit of Inspection

CTI Foods LLC, an Owingsville, Ky., establishment, is recalling approximately 6,720 pounds of ready-to-eat (RTE) Philly Beef Steak products that may be adulterated with Listeria monocytogenes

CTI Foods LLC Recalls Ready-To-Eat Philly Steak Products Due To Possible Listeria Contamination