What is the correct two-stage cooling process for food?

The two-stage cooling process is critical for ensuring that food is cooled safely to prevent the growth of harmful bacteria. The first stage involves rapidly cooling food from 135 degrees to 70 degrees within a maximum of 2 hours. This rapid cooling is essential as it takes food out of the temperature danger zone (which is between 41°F and 135°F) quickly, minimizing the time that food is in a temperature range where bacteria can multiply.

After reaching 70 degrees, the food must then be cooled from 70 degrees to 41 degrees within an additional 2 hours. This stage also meets food safety guidelines, allowing sufficient cooling while maintaining safe food handling practices.

By following this specific two-stage process—cooling from 135 degrees to 70 degrees within 2 hours and then from 70 degrees to 41 degrees within another 2 hours—food handlers can effectively reduce the risk of foodborne illnesses. It ensures that food cools quickly and efficiently, minimizing exposure to temperatures that favor the growth of pathogens.