How quickly should food be cooled to below 41°F (5°C) after cooking?

Food should be cooled to below 41°F (5°C) within a maximum of 4 hours after cooking to ensure safety and to inhibit the growth of harmful bacteria. This guideline is essential because, during the cooling process, food can spend time in the temperature "danger zone" (between 41°F and 135°F), where bacteria thrive.

The first part of the cooling process should bring the food from its cooking temperature down to 70°F (21°C) within the first two hours. After reaching this temperature, it must then continue to cool from 70°F to below 41°F within an additional two hours. Adhering to the 4-hour rule helps prevent foodborne illnesses and ensures that food remains safe for consumption.

Other potential time frames are inadequate for ensuring food safety as they either allow too much time for bacteria to develop or contradict established food safety guidelines.