When cooling a hot food you should cool it to 70 degrees Fahrenheit in 2 hours and to 41 degrees Fahrenheit in another 4 hours?

Cooling and Reheating Potentially Hazardous foods is also available a PDF in English and Spanish.

Improper cooling and reheating are major causes of foodborne illness. State Sanitary Code changes, which became effective August 19, 1992, were made after informational sessions and meetings with food service establishment operators and regulators and other food industry representatives. The new requirements call for changes in cooling and reheating potentially hazardous foods.

Potentially hazardous foods requiring refrigeration must be cooled by an adequate method so that every part of the product is reduced from 120 degrees Fahrenheit to 70 degrees Fahrenheit within two hours, and from 70 degrees Fahrenheit to 45 degrees Fahrenheit or below within four additional hours. Bacteria that cause food poisoning grow at temperatures between 45 degrees Fahrenheit and 120 degrees Fahrenheit. The cooling requirement limits the length of time that potentially hazardous food is in the temperature range at which harmful bacteria can grow. Foods particularly important to meet the cooling requirement include soups, sauces, gravies, stews, rice, chili, whole turkeys, turkey breasts and whole roast beef. Food temperatures should be measured with a stem thermometer.

Cooling

There are several ways to rapidly cool potentially hazardous food. The manager of the establishment should determine which method or combination of methods is most effective for a particular food. The methods of cooling are:

• Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth.
• Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit.
• Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling.
• Using special refrigerators known as "rapid chill units," specifically designed to cool foods much faster than standard refrigerators. These units are especially useful when large quantities of foods are prepared in advance.

Reheating

The State Sanitary Code now requires that the entire mass of all cooked and refrigerated potentially hazardous food which is to be reheated must be reheated to 165 degrees Fahrenheit or above within two hours, and held above 140 degrees Fahrenheit until served. This procedure destroys the bacteria that can cause food poisoning and prevents the bacteria from growing in the food.

Foods may be prepared as close to the serving time as possible, and in quantities that will minimize leftovers, thus eliminating any need for cooling and reheating.

Enforcement

During inspections, foods that are cooled or reheated improperly will require immediate corrective actions and violations will be recorded on the inspection report form. Violations can result in enforcement action. Potentially hazardous food that is improperly cooled must be destroyed and discarded or the health department sanitarian will be required to embargo it. Foods under embargo may not be served to customers or otherwise removed from the premises until a hearing has been held to determine the disposition of the food.

If you have any questions about how this information affects your establishment, contact your local health department.

Eileen Haraminac, Michigan State University Extension - January 26, 2017

The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.

Cooking up a large pot of your favorite soup, stew or chili is a great way to plan ahead for quick meals at home. The way you cool and store these large amounts of food can make all the difference between keeping food safe or the growth of pathogens that can make food unsafe for eating which could lead to foodborne illnesses.

The United States Department of Agriculture and Michigan State University Extension recommend the following methods of cooling and storage to keep food safe. The two-stage cooling method has been used in commercial food service and is a method that can be utilized at home.

1. A large pot of food like soup, chili or stew should be divided into small portions and put in shallow containers before being refrigerated.
2.  A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating. Shallow containers or small amounts of hot food can be placed directly in the refrigerator.
3. Clean the sink in the kitchen and fill it with clean cold water and ice. Then place the pot of food or smaller containers in the ice water. Be careful not to let water in the sink mix with food in the pot. If you stir the contents of the pot in the ice water it will help to cool it more quickly.
4. To use the two-stage cooling method, food must be cooled from 140 to 70 degrees Fahrenheit within two hours and to 41 F or lower within four hours. Using the cooling method ensures that food is cooled quickly and safely. Use a food thermometer to measure the temperature during the cooling period.
5. A large pot or container of food that is hot should not be placed in the refrigerator or freezer. The hot food can raise the temperature inside the refrigerator/freezer which can be a risk for food already in the appliance.
6. Do not cool food outdoors- the temperatures fluctuate and animals may try to get into the food exposing it to pathogens and bacteria.
7. Use a food thermometer to verify temperatures. Never leave food in the “Danger Zone” over 2 hours. The “Danger Zone” is the temperature range between 40 and 140 F in which bacteria can grow rapidly. To keep food out of the Danger Zone, keep cold food cold, at or below 40 F, and hot food hot, at or above 140 F.

Following these simple steps will ensure that your food remains safe to eat for you and your family. So when you come home from work or other events the soup you are looking forward to eating will be safe and not cause a foodborne illness.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).

Please tell us why?

Two-Stage Cooling Process

Most people know that cooking food is an important step in food safety. But what about cooling food? Cooling gets less attention than cooking, but it can be every bit as important.

The FDA has specific regulations for cooling food safely. These regulations are often called the two-stage cooling process since they’re usually taught to food workers as two stages. Understanding the regulations are critical for all food handlers.

Two stage cooling method

The FDA recommends that food be cooled from 135°F to 41°F (57°C to 5°C) in six hours or less. This time limit helps prevent dangerous bacteria growth. But the guidelines don’t end there. The FDA Food Code has one additional rule: Food must be cooled from 135°F to 70°F (57°C to 21°C) in two hours or less. In this range, bacteria can double in as little as 20 minutes. The faster food passes through this temperature range, the better. Food workers have the rest of the six hours to take food through the remaining temperature danger zone, from 70°F down to 41°F (21°C to 5°C).

This entire cooling process is often called the two-stage cooling process. Some food workers learn it like this:

• Stage 1: Cool food from 135°F to 70°F (57°C to 21°C) in two hours.
• Stage 2: Cool food from 70°F to 41°F (21°C to 5°C) in four hours.

Training food workers

Breaking up cooling guidelines into two stages can make them easier to remember. On the other hand, food workers who learn the guidelines as two stages might misunderstand some things about the regulations. For instance, some food workers may mistakenly take one hour to cool food in Stage 1 and take five hours to cool food in Stage 2 (which is too long). Other food workers might forget that they don’t need to start the clock on their cooling until food enters the Temperature Danger Zone at 135°F (57°C). Learning to properly train employees on cooling techniques is integral to food manager training.

Just knowing the regulations doesn’t mean food workers will follow them. The best way to ensure proper cooling is to make sure food workers understand the reasons behind the rules.  It all starts with the temperature danger zone.

The temperature danger zone

Bacteria grow best in food in the temperature range between 135°F – 41°F (57°C – 5°C). This range is so effective for bacteria growth that it’s called the temperature danger zone.

As food is cooled, it passes through the temperature danger zone, giving bacteria time to multiply. If left out to cool, cooked food can become unsafe in a matter of hours. The cooling step gives bacteria a chance to multiply to dangerous levels—if bacteria growth isn’t controlled while food cools. That’s why the FDA guidelines are so effective. These guidelines ensure that food passes through the temperature danger zone quickly so bacteria don’t have a chance to make food unsafe.

Proper cooling methods for food

It can be tricky to cool a large batch of hot food. Strategies for cooling can help take the heat out of the situation.

• Separate food into smaller portions. A large pot of hot food put right into the fridge can become dangerous. The food in the middle of the pot will cool much more slowly than the food around the edges. Rice is a particular danger for this scenario since it holds heat so well. Instead, separate food into containers that are 4 inches deep or less.
• Cover food loosely while it cools. This lets heat escape more easily while food cools in the fridge. If food is protected from contamination from above, it can be left uncovered while it cools.
• Stir loose foods. Stirring is not an option for some foods, like casseroles, but for loose foods it can be helpful to even out cooling.
• Use an ice bath. Surround a container of food with ice water. Ideally, the water level should sit above the top level of the food.
• Add ice as an ingredient. If ice isn’t an option, use an ice paddle to get the same effect without the added liquid.
• Use a blast chiller or tumbler. These appliances can cool large amounts of food quickly. They work well for both solid and liquid foods.

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—Suzanna Sandridge

Editor’s note: This post was originally published in September 2014 and has been updated for freshness, accuracy, and comprehensiveness.