What is the first stage of the two-stage cooling process?

The first stage of the two-stage cooling process is to cool food from 135 to 70 degrees within 2 hours. This guideline is essential for food safety because it helps to prevent the growth of harmful bacteria during the cooling phase.

When hot food is not cooled properly, it can remain in the temperature danger zone—between 135 and 41 degrees Fahrenheit—where bacteria can multiply rapidly. By cooling the food to 70 degrees within the specified time frame, you effectively reduce the potential for bacterial growth, thereby ensuring that the food remains safe for consumption.

Maintaining strict time and temperature controls during this cooling phase is a key part of proper food handling practices, which are critical for preventing foodborne illnesses. This stage is then followed by the second cooling stage, which further brings the temperature down to 41 degrees within an additional 4 hours.