In the two-stage cooling process, foods must be cooled from 70 degrees to 41 degrees in how many hours or less?

The two-stage cooling process is critical in food safety because it minimizes the risk of bacterial growth in food that may lead to foodborne illnesses. According to food safety guidelines, the first stage of cooling requires that foods be cooled from 135°F to 70°F within 2 hours. Following this, the second stage mandates that the temperature must decrease from 70°F to 41°F or lower within an additional 4 hours, totaling no more than 6 hours for the entire cooling process.

By adhering to this guideline, food establishments can ensure that potentially hazardous foods are safe for consumption and that they remain within safe temperature zones. This practice is effective in preventing the growth of pathogens that can cause foodborne illness, as bacteria can multiply rapidly between 41°F and 135°F. Therefore, the requirement of cooling from 70°F to 41°F in 4 hours is essential for maintaining food safety and is aligned with established food safety standards.