What is the first stage in the cooling process for food temperatures according to safety guidelines?

The first stage in the cooling process for food temperatures, according to safety guidelines, involves reducing the temperature of food from 135°F to 70°F within a two-hour time frame. This initial cooling step is critical because it ensures that food passes through the temperature danger zone quickly, where bacteria can grow rapidly. By cooling food quickly to 70°F, the risk of foodborne illnesses is minimized, as the growth of harmful pathogens is significantly reduced during this period.

The guidelines emphasize the significance of this first stage as it lays the groundwork for further cooling. Following this stage, the food should continue to be cooled to 41°F within an additional time frame to ensure it remains safe for consumption. This two-step cooling process is designed to protect public health by managing time and temperature effectively during food storage.