What is the ideal temperature reduction timeframe for cooling food from 135°F to 70°F?

Cooling food safely is crucial for preventing the growth of harmful bacteria. The ideal timeframe for reducing the temperature of food from 135°F to 70°F is two hours. This guideline is based on food safety practices that aim to minimize the time food spends in the temperature danger zone, which is between 41°F and 135°F.

Allowing food to cool to 70°F within this two-hour period helps ensure that it cools down quickly enough to limit bacterial growth. After reaching 70°F, the food should then continue to cool to 41°F or below within an additional four hours, making the total recommended cooling time six hours.

Other timeframes, such as one hour, would not allow sufficient time for the cooling process needed to drop the temperature effectively without risking food safety. Options like three or four hours extend beyond recommended safe practices, which could also allow bacteria to thrive. The two-hour guideline strikes the right balance between ensuring food safety and practical handling capability.