What is the proper cooling method for food from 135°F to 70°F?

When cooling food from 135°F to 70°F, it is vital to do so rapidly to prevent the growth of harmful bacteria. The correct standard set by food safety guidelines specifies that this cooling process must be completed within two hours. This two-hour time frame is crucial because the temperature range between 135°F and 70°F falls within the "danger zone" for bacterial growth, which is between 41°F and 135°F.

By adhering to the two-hour rule, food establishments can significantly reduce the risk of foodborne illnesses, as bacteria can double in number in as little as 20 minutes under ideal conditions. It’s also important to note that after reaching 70°F, the food must continue to be cooled to 41°F or below within an additional four hours, which provides a total cooling time allowance of six hours for food to reach safe temperatures.

Understanding the critical importance of this two-hour cooling guideline helps ensure food safety and compliance with health regulations.