Food must be cooled from 135 degrees F to what in 2 hours?
You're asking about food safety guidelines! Here's the breakdown:
* The Goal: To prevent harmful bacteria growth, food needs to be cooled to 41 degrees F (5 degrees C) or below within 2 hours.
* Why 2 Hours: This is the safe time limit to keep food in the "danger zone" (between 41°F and 135°F) where bacteria multiply rapidly.
* Cooling Techniques: To cool food quickly, you can use:
* Shallow containers: This allows for faster heat transfer.
* Ice water bath: Submerging containers in ice water significantly speeds up cooling.
* Refrigerator: Use the coldest setting and make sure there's enough room for air circulation.
Important Note: If food can't be cooled to 41 degrees F within 2 hours, it's best to discard it.
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