Why must food handlers ensure to cool food quickly through certain temperature ranges?

Food handlers must ensure to cool food quickly through specific temperature ranges primarily to reduce pathogen growth. When food is left in the temperature danger zone, which typically ranges from 41°F to 135°F, bacteria can multiply rapidly. This rapid growth can lead to foodborne illnesses, posing serious health risks to consumers.

By cooling food quickly, handlers can bring it down to safe temperatures—below 41°F—promptly, which slows down or halts the growth of harmful microorganisms. This is especially important after cooking, as food must move through the danger zone swiftly to minimize the risk of contamination. The focus on cooling food quickly is a critical part of food safety practices to ensure that the food served is safe for consumption and free from pathogens.