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https://www.virtuallabschool.org/focused-topics/food-service/lesson-6
Guidelines for cooling TCS food are as follows: first, bring the food down from 135 F (57 C) to 70 F (21 C) within two hours. If the food does not reach 70 F within two hours, it will need to be reheated to 135 F (57 C) and then cooled again. Next, bring the temperature down from 70 F (21 C) to 41 F (5 C) within four hours.
https://scdhec.gov/food-safety-proper-cooking-reheating-temperatures
When cooking in a microwave oven, cook all food to 165⁰F for 15 seconds, stir halfway through, and let stand for 2 minutes before serving. Reheating. When food is held, cooled, and reheated, there is an increased risk of contamination caused by employees, equipment, and handling processes.
https://www.pnnl.gov/main/publications/external/technical_reports/PNNL-26917.pdf
ARI Air-conditioning, Heating and Refrigeration Institute . ASHRAE American Society of Heating, Refrigerating and Air-Conditioning Engineers . ASTM American Society for Testing Materials . BDL building design language . C-factor thermal conductance . CCF centum cubic feet . CEC …
http://www.c1kposting.com/CUSTOMER/Sodexo/FoodService/english/html/HACCP_Cooling_Procedure.pdf
HACCP Cooling Procedures for Hot Food Hot food must be cooled from 140˚F/60˚C to 70˚F/21˚C within 2 hours and then to 40˚F/4˚C below within an additional 4 hours total cooling time 6 hours. The more rapid the cooling process the better for food safety and quality. Place food in pre-chilled, shallow stainless steel pans
https://www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm
The new requirements call for changes in cooling and reheating potentially hazardous foods. Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 45 degrees ...
https://corestaurant.org/admin/includes/js/kcfinder/upload/file/Bldg-Dept-Restaurant_Kitchen_Guide.pdf
commercial kitchen in the City and County of Denver. This guide is only intended as a general overview of ... Proposed Menu, including a list of foods which will require cooling after cooking, and the method that will be used to cool these foods. ... C. List the foods that will be prepared more that 12 hours in advance: _____ ...
https://www.fda.gov/media/80323/download
(38°F (3.3°C)) are not uncommon. Therefore, refrigeration alone cannot be relied upon for control of the . C. botulinum . hazard. When freezing is relied upon to control the growth of . C. botulinum
https://www.sobieskiinc.com/blog/how-size-commercial-air-conditioner/
If you have a 5,000-square-foot space, divide that number by 500 to get 10. 10 times 12,000 is 120,000 Btu. If four people work there, add 1,520 (380 Btu x 4). If the space has three windows, add 3,000 (1,000 Btu x 3). This space will need a commercial A/C size with 124,520 Btu of cooling. Remember, however, that air …
https://www.webstaurantstore.com/article/29/following-food-safety-temperatures.html
Oct 09, 2020 · In commercial foodservice, understanding food safety temperatures is crucial to protecting your guests from foodborne illness. All operators and food handlers are responsible for recognizing the importance of the temperature danger zone and should be educated to perform established food safety procedures.Keep reading to learn all about the food temperature danger zone, how long food can safely ...
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https://www.flocksheating.com/
Flock’s Heating & Air Conditioning, Inc. is your local source for Geothermal heating and cooling, as well as traditional residential and commercial heating and cooling products and services. The GeoPro Master Dealer designation signifies that Flock’s Heating & Air Conditioning, Inc. is …
Vitt Heating & Cooling has the HVAC technicians to repair, service, maintain, or install furnaces, boilers, heat pumps, geothermal systems, air handlers, ductless heaters, and more. What our Customers say I’ve used Vitt twice now and each time I’ve been highly impressed by their promptness, their thoroughness and overall communication ...
https://buythermopro.com/guides/time-and-temperature-control-foods/
Mar 22, 2020 · The time includes periods during the cooking, reheating, holding and cooling processes. A formal chart might not be necessary for home kitchens, but it’s wise to use one in commercial operations where one cook can easily lose track of multiple foods. The chart provides a record of times and temperatures that every staff member can consult.
https://www.energy.gov/sites/prod/files/2017/12/f46/bto-DOE-Comm-HVAC-Report-12-21-17.pdf
ENERGY SAVINGS POTENTIAL AND RD&D OPPORTUNITIES FOR COMMERCIAL BUILDING HVAC SYSTEMS 2 List of Acronyms A/C Air Conditioning ACEEE American Council for an Energy-Efficient Economy AEO U.S. Energy Information Administration's Annual Energy Outlook AHRI Air-Conditioning, Heating, and Refrigeration Institute AHU Air-Handling Unit
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