What is the final target temperature for cooled food?

The final target temperature for cooled food is 41°F. This temperature is significant because it helps to minimize the risk of foodborne illnesses. When food is cooled, it must be brought down to this temperature within a specific time frame to ensure that harmful bacteria do not have the opportunity to grow. Keeping food at or below 41°F inhibits bacterial growth, as many pathogens are unable to thrive in environments below this temperature.

In food safety practices, especially with potentially hazardous food items, cooling protocols are critical. Once food is prepared, it should be cooled rapidly to avoid the "danger zone" temperatures (between 41°F and 135°F), where bacteria can multiply quickly. By achieving a final target temperature of 41°F or lower, food establishments can ensure that their products are safe for consumption and compliant with health regulations.