What is the maximum total time food should be cooled during the 2-stage cooling process?

The maximum total time for food to be cooled during the 2-stage cooling process is 6 hours. This cooling method is structured to ensure that food passes through the temperature danger zone (between 41°F and 135°F) as quickly as possible to minimize the growth of harmful bacteria. The two stages involve cooling food from 135°F to 70°F within the first two hours, and then from 70°F to 41°F or lower within the next four hours.

It is critical to adhere to this 6-hour total cooling time to prevent foodborne illnesses. If food takes longer than this specified time to cool, it may remain in the danger zone, creating an opportunity for pathogens to multiply, increasing the risk of foodborne diseases. Therefore, this guideline is vital for maintaining food safety standards in any food handling environment.