What is the maximum time allowed for cooling foods from 135°F to 70°F?

The maximum time allowed for cooling foods from 135°F to 70°F is 2 hours. This guideline is crucial for food safety, as it helps to minimize the risk of bacteria growth during the cooling process. Foods in the temperature danger zone, which ranges from 41°F to 135°F, can allow for rapid bacterial multiplication.

By allowing only a two-hour window to decrease the temperature from 135°F to 70°F, the risk of foodborne illness is significantly reduced. After reaching 70°F, the food must then be cooled to 41°F or lower within an additional four hours, completing the cooling process safely within the recommended time frames. This two-part cooling method is essential for safe food management in any food service operation.