During the cooling process, what is the subsequent target temperature for food after reaching 70 F?

The subsequent target temperature for food after reaching 70°F during the cooling process is 41°F. This is based on food safety guidelines that aim to minimize the risk of bacterial growth during the cooling phase.

When food is prepared and then needs to be cooled, it must be brought down from its cooking temperature to 70°F within two hours. Once it reaches that point, the next goal is to cool it further down to 41°F or lower within a total of six hours total cooling time. This 41°F target is crucial because it is below the danger zone (41°F to 135°F) where bacteria can grow rapidly. Keeping food at 41°F ensures that harmful microorganisms are less likely to proliferate, thereby maintaining food safety.

The other temperature choices, while they fall within the scope of cooling food, do not meet the necessary safety parameters as effectively as 41°F. For instance, 60°F and 50°F do not provide as robust a barrier against bacteria as 41°F does, and 30°F represents a temperature that is too low for safe short-term cooling in most scenarios without the risk of freezing. Thus, aiming for 41°F is considered the best practice in food safety during the cooling process.