REMOVE THE INSERTS.
PUT CRUSHED ICE OR 2 QUARTS OF ICE WATER IN THE CONTAINER.
CLOSE THE CONTAINER AND LET IT STAND FOR 30 MINUTES.
DUMP THE ICE FROM THE CONTAINER.
CHECK THAT THE FOOD IS 45 F OR BELOW.
PLACE THE COLD FOOD INTO THE INSERTS AND PLACE THE
INSERTS INTO THE CONTAINER.
CLOSE AND FASTEN THE CONTAINER LID.
Figure 3-4. Prechilling the insulated food container.
e. When performing an inspection, be sure that the containers are properly
preheated or prechilled and that the foods are sufficiently hot or chilled when placed into
the container. This is to ensure that safe temperatures are maintained as long as
possible. If safe temperatures are not maintained, the food could enter the temperature
danger zone with the risk of rapid bacterial growth and serious foodborne illness among