Need clarification on temperature control rules  

Posts: 7
Premium Subscriber
Active Member
Joined: 4 months ago

Hope this post is in the right place. Can someone clarify the requirements for safe temperature control and what this means (or  how it applies) when it comes to making pho? It seems a bit challenging in a restaurant to control temperature for large quantities of hot broth. Say I make 60 gallons of pho broth at a time. Regulations normally give 2-4 hours before you have to cool to 40-42°F, but it would take a lot longer than 3-4 hours to cool this quantity. Help!


5 Replies

Discussion in this area accessible to Premium Subscribers only.
Unlock Premium-Only Content With Premium subscription.

My Account

Account Info
Forum Activity
Topic Subscriptions
Forum Level:
Renewal every
Subscription Expires
Next Renew ---

Recent Posts

Currently Online