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

The correct temperature to safely cool cooked food is at or below 70°F within the first two hours after cooking. This guideline is critical because food should be moved through the temperature danger zone (41°F to 135°F) as quickly as possible to minimize the risk of bacterial growth. When food is cooled, it's essential to reach this threshold to ensure that food is not in a temperature range that fosters pathogen growth for too long.

Cooling food properly involves first cooling it from the cooking temperature down to 70°F within a specific time frame, and then continuing to cool it further down to 41°F or lower, which is the maximum safe storage temperature for cold food. This two-step process is recommended to ensure food safety and prevent foodborne illness.