Two-Stage Cooling

Two-stage cooling is a controlled method for cooling cooked potentially hazardous food in two consecutive stages. The first stage removes heat quickly from the high-temperature range; the second stage brings the food down to the required refrigerated holding temperature. The objective is to limit the time food spends at temperatures that support rapid microbial growth.

How the process works

1. Stage one: cool the food rapidly from the cooking or hot-holding temperature to the first required intermediate temperature within the time limit set by the applicable food code.
2. Stage two: continue cooling from that intermediate point to the required cold-storage temperature within the remaining permitted time.

Exact temperature limits and time allowances differ between jurisdictions and food-safety standards. A commonly referenced US Food Code example uses cooling from 57°C (135°F) to 21°C (70°F) within two hours, then to 5°C (41°F) or below within a total of six hours. Canadian and local requirements may specify different limits; use the rules that apply to your operation.

Practical cooling methods

• Divide large batches into shallow containers.
• Use an ice-water bath and stir when appropriate.
• Use a blast chiller or other approved rapid-cooling equipment.
• Leave space around containers to allow cold air to circulate.
• Measure the food’s internal temperature with a calibrated thermometer and record the results where required.

Chef’s tip: Do not put a deep stockpot into a walk-in cooler and assume it will cool quickly enough. Choose a method that can achieve the required time-temperature limits for the batch size.

Food-safety note: Cooling limits are regulatory controls, not suggestions. Follow your local food code and written food-safety plan, and take corrective action if a batch misses a required limit.