In the two-stage cooling process, what temperature must food be cooled to within the first 6 hours?

In the two-stage cooling process, it is crucial for food safety to reduce the temperature of cooked food from its cooking temperature to 41°F or lower within the first 6 hours. This is essential in preventing the growth of harmful bacteria, which can multiply rapidly at temperatures above 41°F.

The cooling process is divided into two stages: in the first stage, food must be cooled from its cooking temperature (for example, 135°F or higher, depending on the food) down to 70°F within the first 2 hours. The food must then continue to cool from 70°F down to 41°F within an additional 4 hours. This method effectively minimizes the time food spends in the temperature danger zone (between 41°F and 135°F), where bacteria can proliferate.

By adhering to this guideline, food businesses can ensure they are practicing safe food handling techniques, thereby reducing the risk of foodborne illnesses.