Tool
Cooling deadlines
Cooked food is cooled from 135°F to 70°F within 2 hours, and from 135°F to 41°F or less within a total of 6 hours (3-501.14(A)).
Check the cooling readings
From 2:00 PM at 135°F
✓70°F by 4:00 PM: met at 3:30 PM (68°F).
✓41°F by 8:00 PM: met at 7:40 PM (40°F).
Cooled in time. Hold it at 41°F or less.
Worked example. With JavaScript on, the result follows what you type.
2 h
From 135°F to 70°F.
6 h
From 135°F to 41°F or less, in all.
Cooling methods
Shallow pans, smaller or thinner portions, rapid cooling equipment and other effective methods; containers loosely covered or uncovered if protected (3-501.15).
The cooling timers
Cooling starts when the meat reaches 135°F. From then the app counts 2 hours to 70°F and 6 hours to 41°F. Each reading is checked against the limit for its time; a stage is met by a reading at or below its temperature within its time, and missed when the time passes without one.
