When cooling food, it must be cooled from what temperature range within two hours?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

When cooling food, it is crucial to reduce the temperature quickly to prevent the growth of harmful bacteria. The correct range for cooling food is from 135°F to 70°F within two hours. This means that food must be cooled from the temperature it was cooked or held at (which is above 135°F) down to 70°F in order to minimize the time it spends in what is often referred to as the "danger zone" (between 41°F and 135°F).

The first phase of cooling is particularly important; reducing the temperature to 70°F in a timely manner creates conditions that are less conducive to bacterial growth. Once the temperature reaches 70°F, the food can then be cooled further to 41°F or lower, but the first step must occur within the two-hour timeframe to ensure food safety.

The other temperature ranges do not meet the requirements set by food safety guidelines. For example, cooling to 60°F or higher does not effectively minimize the time food is in the danger zone. Cooling from 135°F to 41°F directly is not feasible within the two-hour window and would not prevent potential microbial growth during the cooling process.

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