When cooling hot food, what is the maximum time it should take to cool from 135-70 F?

When cooling hot food, it is important to do so safely to prevent the growth of harmful bacteria. The guideline that specifies the cooling process from 135°F to 70°F within a maximum time frame of two hours is based on food safety protocols designed to minimize the time food spends in the temperature danger zone, which is between 41°F and 135°F.

Allowing food to cool from 135°F to 70°F in this time frame helps ensure that it passes through the temperature danger zone quickly, reducing the risk of bacteria multiplying and potentially causing foodborne illness. After reaching 70°F, the food should then continue to cool to 41°F or lower within an additional four hours, ensuring that it is safely stored at a temperature that inhibits bacterial growth.

This cooling method follows the two-stage cooling process which is a standard practice to ensure food safety in commercial kitchens and is crucial for maintaining the quality and safety of food served to consumers.