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Cooling gallon containers of food in a commercial walk-in refrigerator.

Author(s) : SNYDER O. P. Jr

Type of article: Article

Summary

When cold, ready-to-eat food items are prepared for retail food service operations, major food ingredients should be precooled to 5 °C or less. Precooling major ingredients provides a means of slowing or inhibiting the growth of pathogenic bacteria, thus preventing foodborne illness. The data collected and plotted represent typical cooling of processed, shelf-stable food from a room temperature of 21 to 5 °C in approximately 8 hours.

Details

  • Original title: Cooling gallon containers of food in a commercial walk-in refrigerator.
  • Record ID : 2000-0775
  • Languages: English
  • Source: Dairy Food environ. Sanit. - vol. 19 - n. 5
  • Publication date: 1999/05
  • Document available for consultation in the library of the IIR headquarters only.

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