On Oct 29, 12:17*pm, Helpful person > wrote:
> On Oct 29, 11:59*am, ImStillMags > wrote:
>
> > On Oct 29, 11:25*am, Kalmia > wrote:
>
> > Kalima, the rule of thumb from the health department is this:
>
> > Portion the food out into the containers you want to freeze. * Leave
> > uncovered in the refrigerator until below 40 degreese. *Then put on
> > the container cover and freeze. * *Never put warm food in the freezer
> > especially if it is covered, it can't cool down quickly enough to
> > avoid growing bad bacteria....plus it's hard on your freezer.
> > Pre chill it in the refrigerator, don't let it cool all the way on the
> > counter top, especially if it is a dense casserole, it can't cool
> > quickly enough to prevent bacteria growth.
>
> Of course it can cool down quick enough in the freezer to avoid
> growing bacteria. *It will cool down quicker than leaving it at room
> temperature or in the fridge.

Not if you put it into the freezer in a container with a lid on while
still warm. You don't let it cool to room temperature and then freeze
it either.

If you speak to any health department inspector they will tell you the
same thing I said. Trust me, I've been through a zillion health
department inspections. The methodology of refrigerating,
uncovered, in smaller portions and then freezing is standard.

If an inspector found any restaurant, hospital or other food service
establishment used any other method they would be cited.