Food Cooling Process - Tracking Chart - Nevada

Food Cooling Process - Tracking Chart is a legal document that was released by the Nevada Department of Health and Human Services - a government authority operating within Nevada.

FAQ

Q: What is a food cooling process tracking chart?
A: A food cooling process tracking chart is a document used to track the cooling time and temperature of food to ensure it is cooled safely and properly.

Q: Why is a food cooling process tracking chart important?
A: A food cooling process tracking chart is important to monitor the cooling of food to prevent bacterial growth and foodborne illnesses.

Q: What does a food cooling process tracking chart involve?
A: A food cooling process tracking chart involves recording the starting temperature of the food, the time it was taken out of temperature control, and the time and temperature at specific intervals during the cooling process.

Q: Who uses a food cooling process tracking chart?
A: Food establishments such as restaurants, catering services, and food productionfacilities use food cooling process tracking charts to comply with food safety regulations.

Q: What are the recommended time and temperature for cooling food?
A: Food should be cooled from 135°F (57°C) to 70°F (21°C) within 2 hours, and then from 70°F (21°C) to 41°F (5°C) or below within an additional 4 hours.

Q: What are the risks of improper food cooling?
A: Improper food cooling can lead to bacterial growth, which can cause foodborne illnesses such as salmonella or E. coli infections.

Q: What are some tips for proper food cooling?
A: Some tips for proper food cooling include using shallow containers, dividing large portions into smaller ones, and utilizing proper refrigeration or ice baths to cool the food quickly.

Q: Are there any specific regulations for food cooling in Nevada?
A: Specific regulations for food cooling in Nevada may vary. It is important to consult the local health department or regulatory agency for specific guidelines and requirements.