What should be the maximum time for cooling hot food to ensure safety?

The maximum time for cooling hot food to ensure safety is indeed two hours to reach 70°F. This guideline is critical for preventing the growth of harmful bacteria, which can thrive in the "danger zone" temperatures between 40°F and 140°F.

When hot food is left at room temperature for too long, it may take longer than necessary to cool down, exposing it to temperatures where pathogens can multiply rapidly. The two-hour rule helps to minimize this risk by ensuring that the food reaches a safe temperature quickly enough.

Once food is cooled to 70°F within the specified time, it can be further cooled down to 40°F in the subsequent hours to ensure it remains safe for consumption and storage. This two-step cooling process is part of the Hazard Analysis Critical Control Points (HACCP) principles, which emphasizes food safety from preparation through to consumption.

Following this guideline is crucial for maintaining food safety and preventing foodborne illnesses.