the act or process of reducing the size or volume of something by or as if by pressing most substances undergo contraction when cooled Synonyms compacting, compaction, condensation, condensing, constricting, constriction, contracting, compression, squeeze, squeezing, telescopingRelated Words abbreviation, abridgment (or abridgement), curtailment, ...
The possibility of bacterial growth actually increases as food cools after cooking because the drop in temperature allows bacteria to thrive. But you can keep your food above the safe temperature of 140ËF by using a heat source like a chafing dish, warming tray, or slow cooker.
Programme Areas >> HACCP System. Cooking and reheating are the most effective ways to eliminate bacterial hazards in food. Most foodborne bacteria and viruses can be killed when food is cooked or reheated long enough at sufficient high temperature. The core temperature of food should reach at least 75â.