How quickly must potentially hazardous food be cooled after preparation?

Potentially hazardous food must be cooled from its cooking temperature to a safe temperature within four hours to prevent the growth of harmful bacteria. The rationale behind this requirement is to reduce the time that food remains in the temperature danger zone, which is between 41°F and 135°F, where bacteria can multiply rapidly.

The process typically involves two stages: first, cooling food from 140°F to 70°F within the first two hours, and then further cooling it from 70°F to 41°F or lower within the next two hours. This two-step cooling method ensures that food is cooled efficiently and safely, minimizing the risk of foodborne illness. Adhering to this guideline is a critical aspect of food safety in food service environments.