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MN-36246 • Rev 3 • 03/17 • 1000-MR2 Refrigerated Carts
Operation
CAUTION
To maintain sanitation control, all foods
for quick-chill or quick-freeze processing
must be at a temperature above 140°F
(60°C) and must be tightly covered.
NOTE
Adequate spacing must be allowed between pans for
proper air circulation for both processing and subsequent
holding. Stacked pans will restrict air flow and increase
chill processing time.
Time and Temperature Guidelines
To assure quality and safety in chilled processed food
handling, it is important to observe the following
guidelines.
1. Prechill refrigerated cart for 30 minutes before
adding food.
2. All foods must be covered prior to chill or freeze
processing.
3. Food temperature will reduce from 140°F to 40°F
(60°C to 4°C) within 4 hours.
4. Do not remove food from chiller until it reachs a
temperature of 40°F (4°C) or lower.
5. Chilled foods must be stored under refrigeration
designed to hold products at 34° to 38°F (1° to 3°C)
for a maximum of 5 days. A 5-day shelf life includes
the day of production and the day of consumption.
6. Cooked food that has been chilled must be reheated
to a minimum core temperature of 165°F (74°C)
before serving. Refer to local food codes for possible
exceptions.
7. Always reference and adhere to local food codes
and HACCP guidelines with regard to time and
temperature for chilling or frozen food processing.
