The Fourth Step to Food Safety

Danger Zone
Ideal temperature
range for bacterial
growth
41 F - 140 F

FDA Food Code Rules

Cool foods from 140 F to 70 F in less
than two (2) hours.
Cool foods from 70 F to 41 F in less
than four (4) hours.
This gives a total of six (6) hours to get
foods out of the Danger Zone.

Cool Rules
Thaw foods in the refrigerator,
microwave or under cold running water.
Keep cold foods cold.
Cool food quickly and
in shallow containers.

Size of Containers vs. Thickness

of Foods

Thick foods such as chili and potato salad

2 inches deep in shallow pan

Thin foods such as soup

3 inches deep in shallow pan

Results of study testing

methods for cooling down chili
5 gallon pickle bucket
Never did reach 41 F
Not safe to eat

2 gallon bucket
Reached 41 F after 10 hours
Not safe to eat

Results of study testing

methods for cooling down chili
2 gallon bucket on ice with periodic stirring
Reached 41 F within a total of 2 hours
Safe to eat but not realistic cooling down process

4 inch shallow metal pan with 2 inches of chili

Reached 70 F within 2 hours
Reached 41 F within additional 4 hours
Safe to eat