In the two-stage cooling method, the maximum time allowed for cooling food from 70°F to 41°F is crucial for food safety. According to food safety guidelines recommended by the U.S. Food and Drug Administration (FDA), the cooling process is divided into two stages:

1. **Stage One**: Cooked food should be cooled from 135°F to 70°F within **two hours**.
2. **Stage Two**: After reaching 70°F, the food must be cooled from 70°F to 41°F within an additional **four hours**.

This means that the total time to cool food from 135°F to 41°F should not exceed six hours, with specific time limitations within each stage. Keeping within these times helps reduce the risk of bacterial growth, ensuring that food remains safe for consumption.

In summary, the maximum amount of time allowed for stage two cooling (from 70°F to 41°F) is **4 hours**.

Question

In the two-stage cooling method, the maximum time allowed for cooling food from 70°F to 41°F is crucial for food safety. According to food safety guidelines recommended by the U.S. Food and Drug Administration (FDA), the cooling process is divided into two stages:

1. **Stage One**: Cooked food should be cooled from 135°F to 70°F within **two hours**.
2. **Stage Two**: After reaching 70°F, the food must be cooled from 70°F to 41°F within an additional **four hours**.

This means that the total time to cool food from 135°F to 41°F should not exceed six hours, with specific time limitations within each stage. Keeping within these times helps reduce the risk of bacterial growth, ensuring that food remains safe for consumption.

In summary, the maximum amount of time allowed for stage two cooling (from 70°F to 41°F) is **4 hours**.

Knowee AI · Accepted Answer

In the two-stage cooling method, the maximum time allowed for cooling food from 70°F to 41°F is crucial for food safety. According to food safety guidelines recommended by the U.S. Food and Drug Administration (FDA), the cooling process is divided into two stages:

1. **Stage One**: Cooked food should be cooled from 135°F to 70°F within **two hours**.
2. **Stage Two**: After reaching 70°F, the food must be cooled from 70°F to 41°F within an additional **four hours**.

This means that the total time to cool food from 135°F to 41°F should not exceed six hours, with specific time limitations within each stage. Keeping within these times helps reduce the risk of bacterial growth, ensuring that food remains safe for consumption.

In summary, the maximum amount of time allowed for stage two cooling (from 70°F to 41°F) is **4 hours**.

In the two-stage cooling method what is the maximum amount of time allowed for stage two cooling food from 70 to 41 degrees F?

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In the two-stage cooling method what is the maximum amount of time allowed for stage two cooling food from 70 to 41 degrees F?

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