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

The two-stage cooling process is a critical food safety practice that ensures hot, cooked foods are cooled safely to prevent the growth of harmful bacteria. This process divides cooling into two time-sensitive stages.

The first stage involves cooling food from 135°F to 70°F within a maximum of 2 hours. This rapid cooling is essential to prevent the food from remaining in the temperature range (between 135°F and 70°F) where bacteria can multiply quickly.

The second stage requires cooling the food from 70°F to 41°F within an additional 4 hours. This stage should be completed within a total of 6 hours (which includes the first stage), ensuring that food reaches a safe temperature quickly to minimize the risk of foodborne illness.

In this context, the option that suggests cooling from 70°F to 41°F within 6 hours does not align with the established guidelines, as the safe limit defined requires this temperature drop to happen within 4 hours. The guidelines aim to ensure food is cooled efficiently and safely, aligning with food safety regulations and best practices.