Recommendations for Safe Cooling
When it comes to food safety, both the Canadian Food Inspection Agency (CFIA) and the U.S. Food and Drug Administration (FDA) have established guidelines for safe cooling practices. While the overall principles are similar, there are some differences between their time-temperature recommendations. Let's compare the CFIA and FDA guidelines for safe cooling in a clear and concise manner.
The Stabilization Process
After a product is cooked spores can germinate becoming vegetative cells that can multiply to hazardous levels if cooling is inadequate. The processes that establishments employ to limit growth of spore-forming bacteria are called stabilization, the most common being cooling.
The Common Goal
Both the CFIA and FDA prioritize the prompt cooling of cooked foods to minimize bacterial growth and prevent foodborne illnesses. Bacteria multiply rapidly within the temperature danger zone, which spans from 40°F (4°C) to 140°F. (60°C) The goal is to move food out of this danger zone as quickly as possible. Both recommendations have been approved by the FSIS.
FDA Time-Temperature Recommendations for Cooling
The Food and Drug Administration (FDA) Food Code establishes that for cooling products that have been cooked to full lethality, including intact or non-intact meat or poultry, the recommendation is to cool down the food immediately after the heating within 2 hours from 135ºF (57ºC) to 70ºF (21ºC) and within a total of 6 hours from 135ºF (57ºC) to 41ºF(5ªC) or less.
CFIA Time-Temperature Recommendations for Cooling
Similarly, the Canadian Food Inspection Agency establishes the following Time-Temperature Recommendations for Cooling.
The recommendations are that immediately after the heating is completed:
The product’s maximum, internal temperature must not remain between 129.2ºF (54ºC) and 80.6ºF (27ºC) for more than two 2 hours, and not remain between 129.2ºF (54ºC) and 39.2ºF (4ºC) for more than 7 hours.
Practical Cooling Tips
Both agencies offer practical tips to expedite safe cooling:
- Shallow Containers: Using shallow containers facilitates faster heat dissipation, aiding in quicker cooling.
- Refrigeration: Both the CFIA and FDA recommend placing hot food directly in the refrigerator to prevent prolonged exposure to the temperature danger zone.
- Air Circulation: Proper air circulation within the refrigerator is important to avoid raising the internal temperature due to overcrowding.
- Labeling: Clearly labeling containers with the cooling start time helps monitor the cooling process.
Conclusion: A Shared Commitment to Safety
While there may be minor differences in terminology and measurement systems, both the CFIA and FDA share a commitment to ensuring the safety of our food through proper cooling practices.
The JANBY Track and stabilization
To make sure that the stabilization process is achieved, the JANBY Track system has these recommendations embedded in the system in the active control section. The user can activate the stabilization control, so that the internal temperature is monitored, and the data registered. Additionally, the JANBY Track emits a notification once the stabilization process has been achieved, making it a completely seamless operation.