What is the proper method for cooling potentially hazardous food (PHF) from 135°F to 70°F?

The proper method for cooling potentially hazardous foods (PHF) from 135°F to 70°F is to do so within two hours. This guideline is essential for food safety because it helps to minimize the time food spends in the temperature danger zone, where bacteria can proliferate rapidly.

When food is cooled, it must pass through the temperature range that can promote bacterial growth quickly. The first phase of cooling, from 135°F to 70°F, must be accomplished within two hours to ensure that the food remains safe for consumption. This two-hour timeframe is established based on food safety regulations and best practices aimed at reducing the risk of foodborne illnesses.

In practical terms, utilizing methods such as ice baths, increasing airflow around the food, or dividing large quantities into smaller, shallower containers can help achieve this cooling target effectively. The emphasis on this timing is to ensure that food is cooled in a safe and efficient manner, preventing harmful bacteria growth that could result from improper cooling practices.