What is the first part of the 2-stage cooling process?

The correct answer highlights an essential aspect of food safety known as the two-stage cooling process. The first part involves reducing the temperature of hot foods from an initial temperature of 135 degrees Fahrenheit down to 70 degrees Fahrenheit within a two-hour window. This temperature range is critical because it minimizes the time food spends in the temperature danger zone (between 41 and 135 degrees Fahrenheit), where bacteria can multiply rapidly.

By following this guideline, food establishments mitigate the risks of foodborne illnesses that could result from improper cooling. Achieving this specific temperature drop in the allotted time ensures that food stays safe for consumption and helps maintain its quality. This method is an effective way to prevent harmful bacteria from growing in foods that are cooled from hot temperatures.