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

The maximum time allowed to cool foods from 135°F to 70°F is 2 hours. This guideline is based on food safety regulations designed to limit the time food spends in the temperature danger zone, which is between 41°F and 135°F.

When cooling hot foods, it's essential to bring them to 70°F within 2 hours to minimize the risk of bacterial growth. This is particularly important because temperatures in this range can promote the rapid proliferation of harmful microorganisms. Following this guideline helps ensure that food safety standards are met, reducing the risk of foodborne illnesses.

After reaching 70°F, the food must then be cooled down to 41°F or below within an additional 4 hours, making a comprehensive cooling plan necessary for safe food handling. The combination of these time limits helps maintain food safety throughout the cooling process.