Ace the Food Manager Test 2026 – Cook Up Your Success Story!

In the 2 Stage Cooling Process, the safe cooling of food is divided into two distinct time frames to reduce the risk of bacterial growth. The first stage requires food to cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit within a maximum of 2 hours. The second stage involves cooling the food from 70 degrees to 41 degrees Fahrenheit, which must be completed within an additional 4 hours. Therefore, for the complete process of cooling food from 70 degrees to 41 degrees, you have a total of 4 hours. This time limit is essential to ensure food safety and prevent the growth of pathogens that can thrive at temperatures above 41 degrees.