1. By: Jaleah, Evelyn, Vicente, Katherine, Megan, and Ana

2.  Pathogens grow well in the temperature danger zone.  They grow much faster at temperatures between 125˚F and 70˚F. Food must pass through this temperatures range quickly to reduce this growth.  Cool TCS food from 135˚F to 41˚For lower within six hours.  First, cool food from 135˚F to 70˚F within two hours.  Then cool it to 41˚F or lower in the next four hours.  If food has not reached 70˚F within two hours, it must be thrown out or reheated and then cooled again.  However, the total cooling time cannot be longer than six hours.

3.  Thickness or density of the food.  The denser the food the more slowly it will cool.  Storage Container  Stainless steel transfers heat away from food faster than plastic.  Never place large quantities of food in a cooler to cool.  Ice-water bath  After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water.  Ice paddle  Plastic peddles are available that can be filled with ice or water and then frozen.  Blast chiller or a tumble chiller  Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.

4.  Food reheated for hot-holding  From start to finish you must heat the food to an internal temperature of 165˚F within two hours. Make sure food stays at this temperature for at least 15 seconds. TemperatureTime 130˚F (54˚C)112 minutes 131˚F (55˚C)89 minutes 133˚F (56˚C)56 minutes 135˚F (36˚C)28 minutes 136˚F (58˚C)28 minutes 138˚F (59˚C)18 minutes 140˚F (60˚C)12 minutes 142˚F (61˚C)8 minutes 144˚F (62˚C)5 minutes 145˚F (63˚C)4 minutes