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Most all food items should be cooled from serving temperatures

as quickly as possible.

Large batches of soups or chili or most anything else that won't cool

quickly, should be broken down into smaller portions, then cooled

and refrigerated.

You don't want to let foods sit at the danger zone. Bacteria, or other germs

need time, food and moisture to grow, but most won't grow when the temp.

of the food is colder than 41 degrees F or hotter than 140 degrees F.

The temps between 41 and 140 degrees F. are in the danger zone.

When food is left in the danger zone, bacteria can grow fast, and make

poisons that can make your family very sick.

Please take food safety seriously!

FriPilot

20 years in food service.

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