What is a critical time limit for cooling foods from 135°F to 70°F?

The critical time limit for cooling foods from 135°F to 70°F is 2 hours. This guideline is based on food safety principles that help prevent the growth of harmful bacteria. When foods are in the temperature range known as the "danger zone" (between 41°F and 135°F), they are more susceptible to bacterial growth, which can lead to foodborne illnesses.

The first step in the cooling process, which requires the food to be brought down from 135°F to 70°F, must be completed within a time frame of 2 hours. This limit is essential because prolonged exposure to temperatures conducive to bacterial growth can increase the likelihood of food becoming unsafe.

After reaching 70°F, the food must be cooled further to 41°F or lower within an additional 4 hours, completing the cooling process safely. Understanding and adhering to these cooling time limits are crucial for maintaining food safety and ensuring that food served to consumers is safe to eat.