What is the overall maximum time allowed for food cooling from hot to cold?

The overall maximum time allowed for food cooling from hot to cold is 6 hours. This guideline ensures that food waste is minimized and that harmful bacteria do not have the opportunity to proliferate as food transitions through the temperature danger zone, which is between 41°F and 135°F (5°C and 57°C).

To ensure food safety, the cooling process is typically divided into two stages: the first part involves cooling the food from 135°F (57°C) to 70°F (21°C) within the first 2 hours, followed by cooling from 70°F (21°C) to 41°F (5°C) or lower within the next 4 hours. This total cooling period sums to 6 hours, thus maintaining the integrity of the food and reducing the risk of foodborne illnesses.

Knowing this cooling time is crucial for food managers to implement proper food safety practices in their establishments, aiding in compliance with health regulations and ensuring the health and safety of consumers.