What is the recommended procedure for cooling hot foods?

The recommended procedure for cooling hot foods is to cool from 135°F to 70°F within 2 hours, and then to 41°F within an additional 4 hours. This method is critical to ensure food remains safe during the cooling process. The initial drop in temperature from 135°F to 70°F is particularly important, as harmful bacteria can thrive in the temperature range of 70°F to 135°F. By limiting the time it takes to reach the 70°F mark to 2 hours, the risk of bacteria growth is minimized. Following this, the food must be cooled to 41°F within an additional 4 hours, ensuring it reaches a safe temperature for storage.

This procedure aligns with food safety guidelines established by health authorities to prevent foodborne illnesses. While other choices might suggest practical cooling methods, they do not meet the established safety standards necessary for effective cooling and food safety management.