To cool foods properly: Cool all hazardous foods from 60°C to 20°C within 2 hours, and from 20°C to 4°C or lower within 4 hours. Remember this! It is key. Also, remember to discard any food that is not cooled within this time frame. Using one of the below cooling methods will help ensure that food is cooled quickly while reducing the amount of time it is left in the danger zone and minimizing the risk of contamination by harmful microorganisms.

1. Shallow Pans

2. Ice Bath

3. Portioning

4. Ice Wand

Let's Take a look at what each of these methods involves.