Answer:
Explanation:
According to FDA Food Code §3-501.14 Cooling, the time/temperature control for the safety of food: Food must be cooled from 135°F to 70°F within 2 hours, then. Food must be cooled to 41°F or lower within the next 4 hours – for a maximum cooling time of 6 hours.
To safely cool foods we must quickly through danger zone in 2 phases from 135°f to 70°f in 2 hrs., and from 70°f to 41°f in four hours.
The two-stage scheme minimizes the internal temperature of cooked food in two stages.
The first step is to lowering the temperature from 135°F to 70°F in two hours; the second step is to drop the temperature from 70°F to 41°F or chillier in four hours more.
Examine the count of wire harness into various nodes of the thermostat to determine if you are using a single-stage or multi-stage system.
A multi-stage system will still have numerous wires to the thermostat, whilst a single-stage system will have no more than two wires.
Thus, in order to securely cool foods, we should indeed pass through the danger zone in two stages: 135°F to 70°F in two hours, and 70°F to 41°F in four hours.
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