What is the first step in the two-step cooling process for foods?

The first step in the two-step cooling process is to cool foods from 135ºF to 70ºF within two hours. This initial cooling step is crucial for food safety. When cooked foods are removed from heat, they can enter a temperature range known as the "danger zone" (between 41ºF and 135ºF) where bacteria can grow rapidly. By cooling the food quickly from 135ºF to 70ºF within a specified time frame, you minimize the time the food spends in this dangerous temperature range.

The subsequent step involves further cooling the food from 70ºF to 41ºF or lower within an additional four hours, ensuring the food remains safe for consumption and storage. Focusing on this two-step process not only complies with food safety regulations but also helps prevent foodborne illnesses.

Other choices, such as reheating or storing the food in the freezer, do not address the immediate cooling requirements necessary to transition the food safely through temperature zones, thus not aligning with proper food safety protocols during the cooling phase.