On Oct 29, 7:16*pm, ImStillMags > wrote:
> On Oct 29, 12:17*pm, Helpful person > wrote:
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> > On Oct 29, 11:59*am, ImStillMags > wrote:
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> > > On Oct 29, 11:25*am, Kalmia > wrote:
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> > > Kalima, the rule of thumb from the health department is this:
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> > > 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.
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> > 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.
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> 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.
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> 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.
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> If an inspector found any restaurant, hospital or other food service
> establishment used any other method they would be cited.

I like your story and I'm stickin to it. Thanks.