Rapid Cooling Methods

Techniques like ice-water baths, ice paddles, or blast chillers to quickly reduce food temperature within safe time frames, preventing bacterial growth.

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Related Terms

Time/Temperature Control

The principle of keeping perishable foods out of the temperature danger zone (41°F–135°F) to inhi...

Pathogen Growth

The multiplication of bacteria, viruses, or parasites in food under improper time/temperature con...

Bacterial Spores

Dormant forms of bacteria (e.g., Bacillus cereus) that survive cooking and grow when conditions b...

Safe Cooling

Reducing food temperature from 135°F to 70°F within two hours, and 70°F to 41°F within the next f...

Cooling Logs

Written or digital records noting the time and temperature of foods as they cool from 135°F to 70...

Power Outage Protocol

Procedures for handling food safety when refrigeration or freezers lose power. TXDSHS suggests di...

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