Proper Cooling Methods for Foods

[@badshard09]

Thanks for producing this video. I used it to in-service my staff.

[@michaelhuskey3225]

Thank you for this! How about also using a fan at the same time?

[@happylady2055]

Very useful video!

[@AlbertusVanSchalkwyk]

Thanks, cooking for myself for a week ahead, this will help alot.

[@Leandrasjones]

Thanks for the video. However a few questions on things I was not clear on: Please explain why food above a certain temperature is dangerous? And must be cooked before storing? Also does this mean when we reheat food above a certain temperature either in the microwave or on the stove top to eat we are placing it in a danger zone for eating?

[@pagnean4234]

135 - 71 Degrees is where bacteria can grow the best. That's why you have 2 hours to cool food successfully down to 71 degrees. Then another 4 to bring it down to 41 or below.

[@kathyashley3451]

Why wouldn't he cover the soup if it in the fridge, you may have something fall in it?

[@MultcoHealthPresents]

Hi Kathy, you want it to cool quickly in the refrigerator then cover it. If you cover it immediately it won't cool down fast enough.