During the two-stage cooling process, what is the target temperature range to achieve within the first two hours?

The target temperature range to achieve during the first two hours of the two-stage cooling process is 135°F to 70°F. This specific range is crucial because it is designed to minimize the time that food spends in the temperature danger zone, which is between 41°F and 135°F. This range is particularly important to prevent the growth of harmful bacteria that can thrive in warmer temperatures.

During the first stage of cooling, food must be cooled rapidly from a higher temperature (such as cooking temperatures) to within this range to ensure that it passes through the danger zone quickly. After reaching 70°F within two hours, the food must then be cooled further to 41°F or lower within the total cooling time frame of six hours. This practice is essential in maintaining food safety in food service operations.