DANGER ZONE FOR FOOD
41’- 140’F is considered the danger zone for food. It is important to store hot food above 140’F or cold foods below 41’F because bacteria have less chance to multiply when at these temperatures.
CHILLING HOT FOOD
It is important when cooling down hot food that you cool cooked food to 70’F within 2 hours, and then chill to 41’F within 4 hours.