Why Cooling Foods Correctly Isn’t Something to Chill Out Over
Twenty-eight years ago last month, Kevin began his career in the foodservice industry. He started as an assistant prep cook in an independent owned restaurant in Iowa. Like many of you, he remembers his first few days just like it was yesterday. Having never stepped foot in a commercial kitchen, it was a whirlwind of learning. He was trained to do so many “new” things in those first few weeks, dishing up salads, cleaning and peeling ridiculous amounts of carrots and onions, closely following recipes to make steam-jacketed kettles full of chili, spaghetti sauce, or any one of a variety of homemade soups. He also faintly recalls the discussion of cooling those soups, which were cooked in bulk, cooled, and re-heated in smaller batches for service over the course of a few days. Back then, the discussion went something like this, “after cooking, we put the [insert name of soup or sauce here] into these two-gallon storage containers and place it in the cooler as quickly as possible. We never put the lid on, we leave it askew so we can let heat out. About an hour or so later, we can put the lid on and label it.”
Back then, that conversation made perfect sense. Kevin grew up participating in Foods and Nutrition projects in 4-H, so he was aware of the basics of food safety. Flash forward about 5½ years to the spring of 1997 when he was a freshman in Dr. Cathy Strohbehn’s HRI 293, Hospitality Sanitation course at Iowa State University (in which he earned an A, by the way!😁). This was his first indication that perhaps the practices used at the restaurant were not as foolproof as he once thought they might be.
… improper cooling practices contributed to 504 outbreaks associated with restaurants or delis.
-Centers for Disease Control and Prevention
Flash forward another 20 years, and Kevin was at Kansas State University and working with a very talented team of researchers to complete a cooling study as part of the Center for Food Safety in Child Nutrition Programs (which include the National School Lunch and Breakfast Programs). Their focus was to replicate practices observed in school nutrition operations, which were not necessarily best practices. [If you need some reading material to put you to sleep at night, we will post the publications that resulted from these studies at the end of the blog for this month. 😂] As many of you likely know, the Food Code requires hot, temperature controlled for safety foods be lowered from a temperature above 135°F to below 70°F in two hours, and then reach below 41°F within a combined total of six hours. The researchers used various cooling methods and products and learned very quickly that even reducing food hot-off-the-stove to a 2” depth and placing it directly in the cooler was not going to be sufficient to meet the FDA Food Fode requirements. One of the methods tested was to place a 128oz Rapi-Kool™ into a stock pot of chili. This is NOT the proper way to use a Rapi-Kool™, but it was done to replicate a cook who may be anxious to go home at the end of their shift and simply placed the Rapi-Kool™ in the pot of chili and went home, assuming that it would cool the chili properly. While the researchers didn’t necessarily think it would meet the FDA requirements, it took an astonishing 24+ hours to cool! In defense of the Rapi-Kool, that product works great in an active cooling scenario (in which the cool stick is agitated or used to stir the product periodically through the cooling cycle), but again, they are not designed as a passive cooling device.
Many operators may be reading this and wondering if cooling is really that big of an issue with regards to foodborne illness outbreaks. The Centers for Disease Control and Prevention notes that between 1998 and 2008, improper cooling practices contributed to 504 outbreaks associated with restaurants or delis. An article in Science Daily back in 2000 even noted that improper cooling is thought to be the top cause of foodborne illnesses in the United States. Improper cooling continues to stay on the list of the top five reasons why foodborne illnesses occur.
Have the cooling practices used in your operation been given a thorough review? Do employees know the correct way to cool products that ensures there is no temperature abuse? Join us for our November webinar, Chill Out! Implementing Safe Food Cooling Practices with Dr. Paola Paez, Kevin’s colleague from the Center for Food Safety Research at Kansas State University, and learn a few strategies to implement correct cooling practices in your foodservice. Cooling food properly isn’t something that should be taken for granted and simply chill out over. It also isn’t something that requires a large investment, except in knowledge. Know that your cooling practices work for your business. Risk Nothing.
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Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall. Making your guests feel safe will be an important point as we welcome them back to our establishment. The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.
Food Safety Considerations for the “New Way” of Dining
Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours. As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and we welcome a third vaccine onto the market this morning, perhaps this spring we are turning over a ‘new leaf’ in a much more profound way, as we see light at the end of the Coronavirus tunnel.
Developing Good Food Safety Habits
Good habits and habit development are something that has fascinated me for several years. If you’ve attended any the training programs or presentations that my colleagues and I have conducted through our Center for Food Safety in Child Nutrition Programs, you’ve likely heard me opine about the importance of habits and how habits are created. Many times, in foodservice operations we wonder why our staff don’t follow the food safety practices we have established in our operation. Perhaps they don’t wash their hands when they are required, perhaps they just don’t use the proper method of handwashing, or perhaps we find that they don’t complete our HACCP logs as often as our program dictates should occur. And while we can stomp our feet and say “it is their job, they should just do it”, it really isn’t that simple. We can’t order people to change, although if we could, business and human resources would be so much simpler.
Getting Your Playbook for Food Safety Organized
As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their orders with their suppliers (including which purveyors you utilize), through the time the food is consumed – even if that consumption occurs off your premises and days after the original order was picked up by the guest. This is something that has certainly been highlighted by the pandemic as customers across the nation are utilizing take-out, curbside to go, and third-party delivery options more so now than ever before.
