Question

A food worker needs to cool a large batch of tuna casserole. Describe the proper cooling procedures and time-temperature requirements to prevent bacterial growth and ensure food safety in a commercial kitchen.

Answer 1

To cool a large batch of tuna casserole in a commercial kitchen and ensure food safety, it is important to follow proper cooling procedures.

Step-by-step explanation:

To cool a large batch of tuna casserole and prevent bacterial growth, it is important to follow proper cooling procedures and time-temperature requirements in a commercial kitchen. The first step is to divide the casserole into smaller portions to facilitate faster cooling. These smaller portions can be placed in shallow, wide containers to maximize surface area and promote quicker cooling. Next, the casserole should be rapidly cooled from 60 degrees C (140 degrees F) to 21 degrees C (70 degrees F) within 2 hours, and then from 21 degrees C (70 degrees F) to 4 degrees C (40 degrees F) within an additional 4 hours.