Effective Cooler Procedures for Food Safety
Which of the following are correct cooler procedures? (Select all that apply)
A. Checking the cooler temperature 4 times daily and recording it in the HHT
B. Cleaning the coolers with Windex
C. Keeping the milk cooler colder than the ice cream cooler
D. Verifying cooler units have a temperature of 36°F to 40°F (4°C)
E. Verifying freezer units have a temperature between -10°F and 0°F (-18°C)
Answer:
There are two correct cooler procedures: verifying cooler and freezer units have appropriate temperatures.
Two of the correct cooler procedures are:
Verifying cooler units have a temperature of 36°F to 40°F (4°C): This temperature range ensures that the milk and other perishable items are kept at a safe temperature to prevent spoilage.
Verifying freezer units have a temperature between -10°F and 0°F (-18°C): This range maintains the quality and safety of frozen items like ice cream.
Keeping track of the cooler temperature and recording it is important, but checking 4 times daily may not be necessary unless there are specific temperature control requirements. Cleaning the coolers with Windex is not recommended as it may contaminate the food. Keeping the milk cooler colder than the ice cream cooler may be a personal preference or specific requirement for product quality.