Safe cooling and storage
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Origin
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Description
How food is cooled and stored after cooking is as important for safety as how it's cooked. The 'danger zone' (4-60°C / 40-140°F) is the temperature range where pathogenic bacteria multiply most rapidly — doubling every 20 minutes under ideal conditions. Professional kitchens follow the 2-hour/4-hour rule: food that has been in the danger zone for less than 2 hours can be refrigerated; 2-4 hours it must be consumed immediately; over 4 hours it must be discarded. Rapid cooling is the key — a large pot of stock cooling on the counter can take 8+ hours to drop below 60°C, sitting in the danger zone the entire time.
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The Thread
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Flavour Context
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Pillars V — VII
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