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Cooling 135ºF (57ºC)

Hot foods must be cooled from 135ºF to 70ºF (57ºC to 21ºC) within 2 hours and from 70ºF to 41ºF (21ºC to 5ºC) within an additional 4 hours.

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Wash, Rinse, and Sanitize

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Cooling 135ºF

Cooling 140ºF

Refrigeration / Cold Holding

Hot Holding 135ºF

Hot Holding 140ºF

Temperature Danger Zone 135ºF

Temperature Danger Zone 140ºF