What temperature should hot food be cooled down to before storage?

Hot food should be cooled down to 70°F within 2 hours and then to 41°F within an additional period, typically over the next 4 hours, to ensure food safety. This two-step cooling process is essential to minimize the time that food spends in the temperature danger zone, which is between 41°F and 135°F. Within this range, harmful bacteria can multiply rapidly, increasing the risk of foodborne illness.

The first stage of bringing hot foods down to 70°F within the first two hours helps to quickly move through the most critical temperature range. Following that, reducing the temperature further down to 41°F aids in safely storing food for longer periods, as it maintains the food at a safe temperature for refrigeration.

This systematic cooling approach aligns with food safety guidelines to prevent the growth of pathogens and ensure that food remains safe for consumption upon reheating and serving.