What is the first step in cooling food safely?

The first step in cooling food safely involves cooling it from 135°F to 70°F within a maximum of two hours. This is critical as it minimizes the time food spends in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly. By adhering to this guideline, you ensure that the food is brought down to a safer temperature before it is further cooled to 41°F, which is the final target temperature for safe refrigeration.

Cooling food in two stages—first to 70°F and then to 41°F—provides a structured approach to cooling that reduces the risk of bacterial growth. This method aligns with food safety protocol to monitor temperature changes at each stage, emphasizing the importance of effective cooling procedures in preventing foodborne illnesses.