What is a key indicator of effective cooling?

The key indicator of effective cooling is when food reaches 41 degrees Fahrenheit or below. This temperature is critical because it falls within the safe temperature range for storing potentially hazardous foods, reducing the risk of bacterial growth that can lead to foodborne illness. Proper cooling prevents the growth of pathogens that thrive in the temperature danger zone, which typically ranges from 41 degrees to 135 degrees Fahrenheit.

By ensuring that food is cooled quickly and efficiently to 41 degrees or lower, food service establishments can maintain food safety standards, protect public health, and comply with regulations set forth by food safety authorities. This practice is especially important after cooking, as food needs to be cooled properly before it can be stored or served to minimize the risks associated with foodborne pathogens.