What is a safe procedure for cooling hot food?

The procedure that involves cooling hot food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours is aligned with food safety guidelines established to prevent the growth of harmful bacteria. When hot food is left out at room temperature, it can quickly enter the temperature danger zone, which ranges from 41°F to 135°F. This is where bacteria thrive and can multiply to unsafe levels, increasing the risk of foodborne illness.

By following the specified cooling procedure, food is moved through these critical temperature zones in a controlled manner, significantly reducing the risk of bacterial growth. The first phase of cooling to 70°F within 2 hours ensures that the food is still cooling quickly enough to limit the time spent in the danger zone. The second phase, cooling from 70°F to 41°F, allows for a more gradual cooling process while still adhering to recommended timeframes. By maintaining proper cooling practices, food can be safely stored for later consumption.

In contrast, simply letting food sit at room temperature fails to provide any control over bacteria growth, while cooling from 155°F to 70°F in just 1 hour is not a standard practice because it does not allow