What is the safe temperature to waste below when cooling cooked food?

When cooling cooked food, it is crucial to ensure that the food cooling process minimizes the growth of harmful bacteria. The safe temperature at which food should be cooled is below 70°F. This guideline aims to quickly bring food through the "danger zone," which is typically defined as temperatures between 41°F and 135°F, where bacteria can multiply rapidly.

By cooling cooked food to below 70°F within a specified timeframe, typically within two hours, you start reducing the likelihood of bacterial growth, which is essential for food safety. Cooling food too slowly increases the risk that pathogens will proliferate, increasing the chances of foodborne illnesses.

The other temperature options provided do not align with standard food safety practices for this specific step in the cooling process. For example, while temperatures like 41°F are important for refrigeration and holding food, they relate to storing food after it has been cooled properly rather than during the cooling phase itself. Similarly, temperatures below 32°F are freezing temperatures that would not apply during the cooling stage of cooked foods but are relevant for preservation and preventing spoilage.