How long should food be partially cooked before cooling it?

The recommendation for cooling partially cooked food is that it should be cooled to 70°F within 60 minutes. This guideline falls in line with food safety practices designed to minimize the risk of bacterial growth. When food is cooked partially, it goes through a temperature range where pathogens can thrive if left too long. The 60-minute window is critical for ensuring that the food is cooled quickly and safely enough to avoid the hazardous “danger zone” temperature range, which is typically between 41°F and 135°F.

This cooling guideline is a key component of the two-stage cooling method, where foods are first cooled rapidly after partial cooking and then stored properly until they are completely cooked the final time. Adhering to this time frame helps ensure that once the food is fully cooked, it remains safe for consumption.