What are the proper cooling temperatures for food after cooking?

The correct answer provides the appropriate cooling guidelines that are essential for ensuring food safety and preventing the growth of harmful bacteria after food has been cooked. According to food safety standards, cooked food must be cooled from 130°F to 70°F within a maximum of 2 hours, followed by cooling from 70°F to 41°F in an additional 4 hours. This two-step process helps to rapidly bring down the temperature of the food, effectively reducing the risk of bacteria multiplying during the cooling process.

The first phase of cooling, from 130°F to 70°F in 2 hours, is critical because it passes through the temperature danger zone (which is typically considered to be between 41°F and 135°F) quickly. The second phase allows for further cooling while still maintaining safety standards. Overall, this method helps mitigate the risk of foodborne illness by minimizing the time food spends in undesirably warm temperatures where bacteria thrive.