Which of the following is NOT part of the two-stage cooling process?

The two-stage cooling process is a crucial method in food safety aimed at effectively reducing the temperature of cooked foods to minimize the risk of bacterial growth. This process involves specific time and temperature parameters to ensure food is cooled down safely.

The first stage of cooling requires that food be cooled from 135°F to 70°F within a maximum of 2 hours. This rapid cooling phase is critical because it helps to move food through the temperature danger zone (between 41°F and 135°F) quickly, reducing the time it remains at temperatures where bacteria can thrive.

The second stage of cooling calls for continuing the cooling from 70°F to 41°F, which must be completed within an additional 4 hours. This ensures that the food is brought to safe storage temperatures efficiently after the initial cooling phase.

In this context, the option detailing a cooling period of 70°F to 41°F within 6 hours does not align with the guidelines established for safe food cooling processes. The two-stage cooling process requires this second phase to be completed in 4 hours or less, making the 6-hour stipulation incorrect and not compliant with food safety standards.

By adhering to these timeframes, food establishments can significantly reduce the likelihood of foodborne illness and