What is the correct procedure for cooling food?

The correct procedure for cooling food is based on food safety guidelines that minimize the risk of bacteria growth. Cooling food from 140°F to 70°F within two hours is critical because the danger zone for bacterial growth is between 40°F and 140°F.

By cooling food from 140°F to 70°F within two hours, you significantly reduce the time the food spends in the danger zone, which helps prevent foodborne illnesses. This step is a critical part of the cooling process in food safety protocols.

Maintaining these specific temperatures and time frames ensures that food remains safe for consumption after preparation. Following these guidelines is essential for anyone working with food in any setting to guarantee the health and well-being of consumers.