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Quick-Chill:
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The process of lowering
the hotness of a food that was just cooked to a temperature
40 degrees F (4.4 degrees C) or less in a small period of
time. The purpose of the quick-chill procedure is to prevent
food borne illness by limitation the time in which bacteria
could grow. The danger zone in which bacteria would grow
the majority rapidly is between 140 degrees F and 40 degrees
F, so this is the temperature variety in which it is most
critical to pace up the cooling process.
