What is the maximum time limit for cooling food from 135°F to 70°F?

The maximum time limit for cooling food from 135°F to 70°F is indeed 2 hours. This guideline is essential for ensuring food safety and preventing the growth of harmful bacteria. The temperature range between 135°F and 70°F is a critical zone where bacteria can multiply rapidly if food is not cooled efficiently. The two-hour limit is part of a larger cooling process that typically allows for food to be cooled from 135°F to 70°F within the first two hours and then from 70°F to 41°F or lower within an additional four hours. This two-step cooling method is designed to minimize the time food spends in the temperature danger zone (between 41°F and 135°F) and thus helps mitigate foodborne illness risks. Maintaining strict adherence to these time limits is crucial in food safety management practices.