Cooling Large Quantities of Food Safely

When you prepare large amounts of food you need to pay special attention to cooling it because the larger the amount of food, the longer it takes to cool.

When you prepare food to be stored and then eaten later, it's important; that you cool that food rapidly to prevent the growth of food poisoning organisms. When you prepare large amounts of food you need to pay special attention to cooling it because the larger the amount of food, the longer it takes to cool.

Small is better

The best way to cool large amounts of food is to divide it into smaller containers and cool it in the refrigerator or freezer. Shallow containers are best for quick cooling. Large, deep containers prevent food from cooling rapidly, especially the part of the food in the center.

Even in a refrigerator, the temperature at the center of a large amount of food may stay warm enough for bacteria to grow, multiply, and in some cases, produce toxins or poisons.

There are several bacteria which cause food poisoning. All grow well on moist, protein-rich foods when they are exposed to temperatures between 45° and 140° Fahrenheit. These protein-rich foods include meats, poultry, fish, shellfish, eggs and milk.

To make sure that food poisoning doesn't occur with the foods you prepare, remember these safety suggestions...

• Use sanitary food preparation methods. . .
• Make sure food stays either hot or cold... above 140° Fahrenheit or below 40° Fahrenheit.
• When food will be stored and eaten later, cool it as rapidly as possible by putting it in shallow containers in the refrigerator or freezer.
• Reheat stored foods or leftovers thoroughly before they are eaten. They should be reheated to an internal temperature of 165° Fahrenheit.

For more information on cooling large quantities of food; contact your local county Extension office.