How quickly should food be cooled to 41°F or lower?

The correct timeframe for cooling food to 41°F or lower is within 6 hours. This guideline is designed to prevent the growth of harmful bacteria that can occur if food is left at unsafe temperatures for too long. The cooling process is generally divided into two stages: the first stage involves rapidly cooling the food from 135°F to 70°F within 2 hours and then cooling it further from 70°F to 41°F within an additional 4 hours, totaling 6 hours.

This two-step approach effectively minimizes the time food spends in the temperature danger zone, which is between 41°F and 135°F. By following the 6-hour cooling requirement, food establishments can maintain food safety and reduce the risk of foodborne illnesses. Each cooling requirement serves a specific purpose to ensure food is brought to safe temperatures efficiently, and adhering to the 6-hour guideline helps in meeting health regulations designed to protect public health.