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

The two-stage cooling method is a critical process for food safety that aims to prevent the growth of harmful bacteria. The correct procedure involves first cooling cooked foods from 135°F to 70°F within a maximum of 2 hours. This rapid cooling is essential because bacteria can proliferate rapidly in the temperature range between 135°F and 70°F. The second stage involves cooling the food further from 70°F to 41°F within an additional 4 hours. This ensures that the food is brought down to a safe temperature for storage.

Adhering to these time and temperature requirements is essential for minimizing the risk of foodborne illness, making this method a widely recommended practice in food safety. The structured approach also helps food businesses comply with health regulations and maintain the highest standards of food protection.