In the two stage cooling method what is the maximum amount of time allowed for both stages cooling food from 135 to 41 degrees F

In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages - - from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours

Explanation:

the two-stage cooling method is a Food Code counselled procedure for cooling food in restaurants and foodservice institutions. within the two-stage cooling methodology, food is cooled from 140° F (60° C) to 70° F (21° C) among 2 hours and to 41° F (5° C) or lower among four hours. Use of this cooling methodology ensures that food is cooled quickly and safely and has no harmful effects.

In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages - - from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours.