Final answer:
To cool a stockpile of clam chowder, a food handler can use a method akin to a storage pool, similar to what is used in food irradiation plants for sterilization. The stockpile should be placed in shallow containers in a chilled water bath for rapid cooling to inhibit bacterial growth, complying with food safety standards.
Step-by-step explanation:
A food handler can cool a stockpile of clam chowder efficiently and safely by using a storage pool. This method is similar to techniques used in food irradiation plants, where a conveyor system passes items through an intense radiation field for sterilization. In such plants, as illustrated in Figure 32.10, the radiation source is lowered into a deep pool of water when not in use to shield against radiation.In a kitchen setting, a large quantity of hot food like clam chowder can be cooled in a chilled water bath or ice water bath, which would serve as a sort of improvised 'storage pool'.
To cool the chowder quickly and safely, it should be placed in shallow containers and submerged in the cold water bath, stirring occasionally to ensure even cooling. This method not only provides rapid cooling to prevent bacterial growth but is also in line with food safety protocols.A food handler can cool a stockpile of clam chowder by placing it into a refrigerator or cooling unitThe process of cooling food is important to prevent the growth of bacteria and ensure food safety. By placing the clam chowder in a refrigerator or cooling unit, the temperature of the food can be lowered quickly, inhibiting bacterial growthIt is recommended to cool the food to a temperature below 41 degrees Fahrenheit (5 degrees Celsius) within 6 hours.