A Flash of Food Safety Active Cooling with a Chill Stick

The video 'A Flash Of Food Safety' introduces the concept of active cooling, emphasizing its role in preventing foodborne illnesses by quickly cooling food to safe temperatures. The hosts, Daniel and Deicy, explain the importance of critical control points and demonstrate how to use a chill stick effectively. The process involves sanitizing the chill stick, freezing it, and using it to stir food at regular intervals to ensure even cooling. The video concludes with a reminder to maintain food safety practices.

What is the primary purpose of active cooling in food safety?

• To enhance the flavor of food

• To prevent the growth of harmful microbes

• To improve the texture of food

• To increase the shelf life of food

What is the first step in preparing a chill stick for use?

• Insert it into the food

• Fill it with clean water

• Place it in the freezer

• Wash and sanitize it

Why should you not insert a chill stick into very hot food?

• It could overcool the food

• It could contaminate the food

• It could melt the chill stick

• It could crack the plastic paddle

How often should you stir the food when using a chill stick?

• Every 15 to 30 minutes

• Every hour

• Every 10 minutes

• Every 5 minutes

What should you do with a chill stick after it has thawed?

• Refreeze it immediately

• Replace it with another frozen chill stick

• Discard it

• Leave it in the food