What is the correct method for two-stage cooling of cooked food?

The correct method for two-stage cooling of cooked food involves first cooling the food from 135°F to 70°F within 2 hours, followed by cooling it further from 70°F to 41°F within an additional 4 hours. This method is structured to minimize the time food spends in the temperature danger zone, which is critical for preventing bacterial growth that can occur between 41°F and 135°F.

The initial cooling phase from 135°F to 70°F is crucial because it ensures that food is cooled rapidly enough to limit the risk of bacterial proliferation. The second phase of cooling from 70°F to 41°F allows for safe storage temperatures to be reached, thereby ensuring food safety during storage. Adhering to this two-stage process not only complies with food safety guidelines but also helps maintain the quality and safety of the food being served.

In contrast, cooling food to room temperature within 3 hours is not sufficient for food safety, as it can leave food in the temperature danger zone for too long. Cooling the food quickly to reach 32°F is unrealistic for most cooked foods and could lead to freezing, which could actually compromise the quality of the food. Additionally, cooling from 70°F to 41°F in just