I need help with proper storage of prepared food.?

Question

Example, in terms of safety, should I store Chile immediately after it has been prepared, or should I allow it to cool down before I store it? Also at what temp am I at risk of food borne bacteria developing in the cooked food before it is stored?

When should I store prepared food once cooked to ensure that it is stored properly at a safe tempature?

Answer 1

Current guidelines are no more than 2 hours in the "danger zone", which is 45ºF - 140ºF. (some places you'll see 45-145).

The best way to store chili after making and serving is to put it in a large, shallow pan, so it is only an inch or so thick, and cool quickly in your fridge. You coudl set it in a freezer, if you have room and set a timer so you dont' forget it (ask me how I know)! If you store it in a big pot, the center will probably not get below 45º for at least 12 hours: far too long! So thing shallow.

Once it's cooled in a shallow pan, you can move it to a deeper pan or zipper bag for refrigeration or freezing.

Answer 2

always allow hot food to cool before refrigeration- up to 3 hours if its a big pot. the danger zone for food is from 41to 140 F.

more information for you can be found at http://www.metrokc.gov/health/foodsfty/foodtemps.htm

susan

Answer 3

let it cool and store so that its lest moist and unable to have germs. o yeah germs like the medium temperture not to hot not to cold.

Answer 4

seee tv and u will find ur question