How many total hours or less must proper cooling take place within?

Proper cooling of food is essential to prevent the growth of harmful bacteria, and the guidelines provided by food safety authorities, such as the FDA, recommend that cooling must occur within a safe time frame to maintain food safety. The correct time frame for effective cooling is a total of six hours or less. This is divided into two phases: the first phase requires that food be cooled from 135°F to 70°F within the first two hours, and the second phase necessitates that the temperature be further reduced to 41°F or less within the remaining four hours. This two-phase cooling approach helps to minimize the time food spends in the temperature danger zone, which is critical in preventing foodborne illnesses. Adhering to this guideline ensures that food is not only safe for consumption but also maintains its quality.