How long should cooked food cool from 135°F to 70°F?

The correct cooling time for cooked food to go from 135°F to 70°F is 2 hours. This guideline is crucial for food safety and is in line with the temperature control measures recommended by health authorities.

Cooling food quickly and efficiently helps prevent the growth of harmful bacteria that can multiply rapidly in the danger zone between 41°F and 135°F. The two-hour window provides a safe timeframe for reducing the temperature quickly, minimizing the risk of foodborne illness.

If food remains above 70°F for longer than this period, it could allow harmful bacteria to thrive, potentially leading to unsafe food conditions. Therefore, adhering to the 2-hour cooling rule is essential for safe food handling practices in any establishment.