In two-stage cooling, what temperature must hot food reach within the first two hours?

In the process of two-stage cooling, it is essential for hot food to reach a temperature of 70 degrees Fahrenheit or lower within the first two hours. This recommendation is critical for food safety, as it aims to minimize the time that food spends in the temperature danger zone, which is between 41 degrees and 135 degrees Fahrenheit, where bacteria can grow rapidly.

Achieving this temperature helps slow down the growth of potentially harmful bacteria and ensures that the food can be safely cooled further to reach refrigeration temperatures. The two-stage cooling method generally involves first cooling the food down to 70 degrees Fahrenheit within two hours and then further cooling it to 41 degrees Fahrenheit or lower within an additional four hours. Following these guidelines is a key practice in proper food handling to ensure safety and mitigate foodborne illnesses.