Food must be cooled from 135°F (57°C) to what temperature within 2 hours?

To ensure food safety, it is critical to cool cooked food to a safe temperature quickly to prevent the growth of harmful bacteria. The guidelines typically state that food must be cooled from 135°F (57°C) to 70°F (21°C) within the first two hours. This temperature is significant because below 70°F, the risk of bacteria multiplying decreases significantly.

Cooling food rapidly not only minimizes the time food spends in the temperature danger zone (between 41°F and 135°F), but it also helps preserve the quality and safety of the food. After reaching 70°F within the stipulated two hours, the food must then be cooled further to 41°F or below within a total of six hours from the original cooking temperature, ensuring that it is safe for storage.

The other temperature options provided do not align with the established safety practices for cooling food. For example, cooling down to 50°F or 32°F does not meet the required temperature threshold within the first two hours according to food safety guidelines.