What is the correct process for cooling foods after cooking?

The correct process for cooling foods after cooking is crucial in preventing the growth of harmful bacteria. According to food safety guidelines, foods must initially be cooled from 135°F to 70°F within 2 hours. This rapid cooling through the danger zone, which is between 41°F and 135°F, is essential because the presence of bacteria proliferates in this temperature range.

The importance of the 2-hour cooling window is that it allows for a safe transition through temperatures where bacteria can thrive. This method helps to ensure that foods are cooled quickly enough to minimize the risk of foodborne illnesses and maintains the safety and quality of the food being served.

Other choices typically do not align with accepted food safety practices. For instance, cooling from higher temperatures, like those stated in the other options, either requires more time than is recommended or does not address the critical temperature threshold where bacteria grow rapidly. Understanding the correct parameters for cooling can guide safe food handling practices, ultimately leading to healthier outcomes in food service.