- The course explains the proper method for cooling food to ensure safety and prevent bacterial growth.
- It emphasizes that hot food should never be placed directly into the refrigerator. Instead, it should be cooled quickly to below 5°C (41°F) within 4 hours.
- The best ways to cool food rapidly include dividing it into smaller containers, using shallow pans, or placing the pot in an ice water bath. If available, a blast freezer can also be used.
- Cooling food properly helps maintain food safety and prevents the refrigerator’s temperature from rising, which could spoil other items stored inside.
- Teacher: Admin User
Skill Level: Beginner
