Hot food should be cooled within two hours to a temperature of 70°F (21°C) to prevent bacteria growth, and then further cooled to 41°F (5°C) or below within a total of six hours. This rapid cooling process is critical to keep food safe by minimizing the time spent in the temperature "danger zone" between 41°F and 135°F where bacteria multiply most rapidly.
Key Cooling Temperatures and Time Frames
- Cool hot food from 135°F to 70°F within 2 hours.
- Complete cooling from 70°F to 41°F or below within the next 4 hours, totaling no more than 6 hours for the entire cooling process.
Importance of Rapid Cooling
Rapid cooling minimizes bacterial growth by quickly passing food through the temperature danger zone (41°F to 135°F). If food remains in this range too long, it can become unsafe due to bacteria proliferation.
Recommended Practices for Cooling
- Use shallow containers to increase cooling speed.
- Divide large quantities into smaller portions.
- Use ice water baths or refrigeration.
- Stir food frequently while cooling.
- Avoid cooling food at room temperature.
This cooling guideline ensures food safety by controlling the temperature and time food spends at unsafe temperatures after cooking.
