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Cooling practices used in school foodservice.

Author(s) : KRISHNAMURTHY K., SNEED J.

Type of article: Article

Summary

An online survey conducted in the USA identified current practices. Of the 411 respondents, 78% cooled leftovers that were later reheated and served at another meal. They also cooled a variety of meats, pasta, sauces and soups. Most respondents monitored temperatures. Blast chillers were demonstrated to be the most effective equipment ensuring fast cooling, but only 8% if schools had such chillers, and most schools relied on ice water baths. The authors recommend adjustment of staff working hours (in order to facilitate supervision of cooling) and ongoing education.

Details

  • Original title: Cooling practices used in school foodservice.
  • Record ID : 30007041
  • Languages: English
  • Subject: Figures, economy
  • Source: Food Protection Trends - vol. 31 - n. 12
  • Publication date: 2011/12

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