Food Cooling Checker
Temp and time to cooling verdict and time left.
What it does
Cooling kills schedules when bacteria double every twenty minutes through the danger zone. Food code splits the fall into two timed legs: 135 to 70 inside two hours, then 41 within six total. Clocks, not colors, decide safety.
The tool above takes current temp, elapsed hours, and stage, then verdicts on-track, behind, or discard with time left and the next step. It mirrors the two-stage rule inspectors enforce with calibrated thermometers.
FDA Food Code provisions with food-protection conference guidance carry these time-temperature legs with logging and reconditioning rules. Shallow pans, ice baths, and blast chillers beat deep pots that physics dooms from the start.
Log everything and respect the discard line. Past-limit food never recovers by reheating hopes; recondition inside the window or throw it out. Thermometers rule every dispute the clock starts.
How to use
- Enter current food temp in F.
- Enter hours since cooking stopped.
- Pick cooling stage 1 or 2.
- Read the verdict and time left.
- Recondition or discard per the step.
- Log temps for the inspector.
Formula
- temp
- Current food temp in F.
- hours
- Hours since cooking stopped.
- stage
- Stage 1 (135-70) or stage 2 (to 41).
Clocks start when active cooking stops with calibrated thermometers in thickest portions. Stage 1 covers the first leg; stage 2 covers the run to 41 within six total hours. Past either limit, code says discard.
Worked example
Example: 100 F at 1 hour
Soup at 100 F, 1 hour into cooling.
- Soup reads 100 F after 1 hour in stage 1.
- Stage 1 allows 135 down to 70 within 2 hours.
- 100 F still above 70 with 1.0 hr left: On track.
- Next: reach 70, then 41 F within 6 hours total.
- Log times; thermometers rule disputes.
Reference table
| Leg | Target | Limit |
|---|---|---|
| Stage 1 | 135 to 70 F | 2 hours |
| Stage 2 | 70 to 41 F | 4 more (6 total) |
| Holding | 41 F or below | Ongoing |
| Reheat | 165 F | Inside window only |
Limits
- US Food Code timing. Jurisdictions vary details.
- Needs calibrated thermometers and logs.
- Reconditioning has its own limits.
- Page checks; inspectors decide.
Common mistakes
- Cooling stockpots on counters.
- Skipping logs and thermometers.
- Stretching past 6 hours hopefully.
- Reheating discard-bound food.
- Holding above 41 F.
Try it yourself
Quick checks. Answers sit tucked under each question.
80 F at 3 hours, stage 1?
Stage 1 needs 70 inside 2 hours; 80 F at 3 hr reads Behind, cool faster with 0 hr left.
50 F at 7 hours, stage 2?
Stage 2 needs 41 inside 6 total; 50 F at 7 hr reads Unsafe, discard per code.
Questions
What is the two-stage rule?
135 to 70 F inside 2 hours, then to 41 F within 6 hours total. Miss either leg and the batch is out. Start the clock when cooking stops.
How do I cool food fast?
Shallow pans under 2 inches, ice baths with stirring, blast chillers, and smaller portions. Deep stockpots in walk-ins fail on physics alone.
What if the food falls behind?
Recondition within limits or discard: reheat to 165 F only inside the window, never stretch it. Past 6 hours above 41 F, discard per code.
What records prove compliance?
Calibrated thermometers in the thickest center, logged times, and labeled pans. Inspectors read logs before stories.
Can big pots cool on the counter?
No. Room cooling crawls through the danger zone while bacteria double. Ice, shallow steel, and airflow beat countertops every time.
How cold must holding stay?
41 F or below, checked with calibrated thermometers in air and product. Warm spots near doors lie; log the warmest readings.