What is the second stage of the two-stage cooling process?

The second stage of the two-stage cooling process involves cooling food from 70 degrees Fahrenheit to 41 degrees Fahrenheit. This stage is critical to ensure that food is cooled safely and effectively to minimize the risk of bacterial growth. In the first stage, food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within the first two hours. Following this, during the second stage, the food must then be cooled from 70 degrees to 41 degrees in the next four hours.

This process is essential because it mitigates the time food spends in the "danger zone," which is the temperature range conducive to rapid bacterial growth (between 41 degrees and 135 degrees Fahrenheit). Properly executing these cooling steps helps ensure food safety and reduces the risk of foodborne illnesses.