What is the maximum time allowed to cool food from 135°F to 70°F?

The maximum time allowed to cool food from 135°F to 70°F is set at 2 hours to ensure food safety. This requirement is based on the principle of controlling the growth of harmful bacteria, which can thrive in the temperature range known as the "danger zone" (between 41°F and 135°F).

Cooling food quickly and effectively is critical to minimizing the time that food spends in this danger zone. By limiting the cooling period to 2 hours for this initial temperature reduction, the risk of bacterial growth is significantly reduced. This is part of a broader food safety protocol to ensure that prepared food remains safe for consumption. Additionally, subsequent cooling processes must continue until the food reaches a safe storage temperature, typically below 41°F, within a total of no more than 6 hours (including the initial 2 hours).

This practice aligns with food safety guidelines and regulations established by health authorities, which are designed to protect consumers from foodborne illnesses.