What is the proper procedure for cooling food to ensure safety?

The proper procedure for cooling food to ensure safety is to cool food from 135°F to 70°F within two hours. This answer aligns with food safety guidelines designed to minimize the risk of foodborne illness by controlling the temperature at which food is stored.

When food is cooked or prepared, it enters the "temperature danger zone" (between 41°F and 135°F) where bacteria can multiply rapidly. By cooling food quickly from a higher temperature to 70°F within the specified time frame, the growth of harmful bacteria is significantly reduced. This two-hour cooling window is essential because it helps ensure that food passes through the danger zone as quickly as possible.

Other methods, such as leaving food out at room temperature or placing it in a refrigerator immediately without proper cooling techniques, can result in prolonged exposure to temperatures that allow bacteria to thrive. Additionally, cooling food in large batches can impede the rapid cooling process, as the volume of food can retain heat, delaying the cooling process beyond safe time limits. Thus, following the guideline of cooling from 135°F to 70°F within two hours provides a clear, effective, and scientifically-backed procedure for maintaining food safety.