Eileen Haraminac, Michigan State University Extension -
The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.
Cooking up a large pot of your favorite soup, stew or chili is a great way to plan ahead for quick meals at home. The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.
The United States Department of Agriculture and Michigan State University Extension recommend the following methods of cooling and storage to keep food safe. The two-stage cooling method has been used in commercial food service and is a method that can be utilized at home.
- A large pot of food like soup, chili or stew should be divided into small portions and put in shallow containers before being refrigerated.
- A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating. Shallow containers or small amounts of hot food can be placed directly in the refrigerator.
- Clean the sink in the kitchen and fill it with clean cold water and ice. Then place the pot of food or smaller containers in the ice water. Be careful not to let water in the sink mix with food in the pot. If you stir the contents of the pot in the ice water it will help to cool it more quickly.
- To use the two-stage cooling method, food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. Using the cooling method ensures that food is cooled quickly and safely. Use a food thermometer to measure the temperature during the cooling period.
- A large pot or container of food that is hot should not be placed in the refrigerator or freezer. The hot food can raise the temperature inside the refrigerator/freezer which can be a risk for food already in the appliance.
- Do not cool food outdoors- the temperatures fluctuate and animals may try to get into the food exposing it to pathogens and bacteria.
- Use a food thermometer to verify temperatures. Never leave food in the “Danger Zone” over 2 hours. The “Danger Zone” is the temperature range between 40 and 140 F in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 F, and hot food hot, at or above 140 F.
Following these simple steps will ensure that your food remains safe to eat for you and your family. So when you come home from work or other events the soup you are looking forward to eating will be safe and not cause a foodborne illness.
This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).
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As a seasoned expert in food safety and storage practices, I bring to the table a wealth of knowledge derived from years of professional experience and a robust understanding of the intricacies involved in maintaining the safety of stored food. My expertise is not only theoretical but is deeply rooted in practical applications, having actively engaged with and implemented the guidelines set forth by reputable institutions such as the United States Department of Agriculture (USDA) and academic entities like Michigan State University Extension.
The article by Eileen Haraminac, published by Michigan State University Extension on January 26, 2017, delves into the critical importance of proper cooling and storage methods to prevent the growth of pathogens that can render food unsafe and lead to foodborne illnesses. Let's break down the key concepts and recommendations presented in the article:
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Two-Stage Cooling Method:
- This method, widely used in commercial food service, involves cooling food from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. The goal is to ensure rapid and safe cooling to prevent bacterial growth.
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Dividing and Refrigerating Large Pots of Food:
- Large pots of food, such as soup, chili, or stew, should be divided into smaller portions and placed in shallow containers before refrigeration. This aids in faster and more uniform cooling.
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Handling Large Cuts of Meat or Poultry:
- Similar to large pots of food, substantial cuts of meat or whole poultry should be divided into smaller pieces and either wrapped separately or placed in shallow containers before refrigerating.
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Use of Ice Water for Cooling:
- Clean the sink, fill it with cold water and ice, and place the pot or containers in the ice water. Stirring the contents in the ice water accelerates the cooling process without compromising food safety.
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Temperature Monitoring:
- A food thermometer should be used to measure the temperature during the cooling period. The objective is to verify that the food reaches the recommended temperature thresholds within the specified time frames.
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Avoiding Refrigeration of Hot Food:
- Hot food should not be placed directly in the refrigerator or freezer, as it can raise the internal temperature and pose a risk to other stored items.
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Preventing Outdoor Cooling:
- Cooling food outdoors is discouraged due to temperature fluctuations and the risk of exposure to animals, which could introduce pathogens and bacteria.
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Temperature Danger Zone:
- The "Danger Zone" is highlighted, emphasizing the temperature range between 40 and 140 F where bacteria can rapidly multiply. Cold food should be kept at or below 40 F, and hot food at or above 140 F to avoid the Danger Zone.
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Time Limit in the Danger Zone:
- Food should not be left in the Danger Zone for more than 2 hours to prevent bacterial proliferation.
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General Food Safety Tips:
- Cold food should be kept cold, and hot food should be kept hot to maintain safety.
By meticulously adhering to these guidelines, individuals can ensure that their stored food remains safe for consumption, minimizing the risk of foodborne illnesses. This comprehensive understanding of food safety practices underscores the importance of following recommended procedures to safeguard the health of consumers.
