When cooling food, what is the first step after partial cooking?

When cooling food after partial cooking, the primary focus is to transition the food into a safe temperature range as quickly as possible to prevent the growth of harmful bacteria. The first step immediately following partial cooking is to cool the food promptly.

This process usually involves bringing the food down to a temperature of 70°F (21°C) within two hours and then further cooling it to 41°F (5°C) or lower within an additional four hours. Rapid cooling is essential because it limits the time food remains in the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly.

While freezing can be an option for preserving food, it is not the immediate step to take after partial cooking due to the risk of creating environments conducive to bacterial growth if the food is not cooled first. Storing in hot holding does not apply in this context, as food in a hot holding situation is meant to keep food at safe serving temperatures rather than to cool it down. Lastly, refrigerating for flavor is not a recognized procedure in food safety practices; the priority should always be the safety of the food over flavor considerations.