Cooling Practices Used in School Foodservice

A nationwide online survey of 411 school foodservice managers/directors was conducted to identify current practices used for cooling foods in school districts and to determine whether these practices have changed since the implementation of the required food safety program based on HACCP principles in 2006. A majority of respondents (78%) cool leftovers to reheat and serve at another meal in addition to cooling a variety of foods such as turkey, pork, or beef roasts, taco meat, spaghetti and marinara sauces, and soups. Only 8% have blast chillers available to support cooling. While most respondents reported using 2" pans for cooling, a number of schools reported using stockpots and 4" and 6" counter pans. Temperatures were monitored by most respondents; however, 18% did not monitor temperatures and 12% used an incorrect type of thermometer. Reported cooling practices indicate that many school foodservice workers are taking measures to speed cooling. The major challenges to proper cooling are the short work day of school employees and inadequate funds to purchase adequate equipment. Based on these results, strategies to improve cooling effectiveness can be developed.