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.
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.
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.
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.
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.
Both agencies offer practical tips to expedite safe cooling:
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.
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.