Certified Professional Food Safety (CP-FS) Exam 2025 – 400 Free Practice Questions to Pass the Exam

The maximum time allowed to cool potentially hazardous food from 135°F to 70°F is indeed 2 hours. During the cooling process, food must pass through the temperature danger zone (between 41°F and 135°F) as quickly as possible to minimize the risk of bacterial growth. This rule is part of food safety guidelines to ensure that food is cooled safely and effectively.

By limiting the cooling period from 135°F to 70°F to 2 hours, food safety regulations help ensure that food does not remain in the danger zone for an extended period, which could allow harmful bacteria to proliferate. It is important to cool food promptly to prevent foodborne illnesses. The subsequent cooling from 70°F to 41°F must occur within an additional 4 hours, completing the total cooling process within the allowed 6 hours for potentially hazardous foods.