Apology and question

[Grillman]

Originally Posted by Divemaster

Also, remember that when cooling food you have a total of 4 hours to get it below 41* (2 hours to 70* and 2 hours to 40*)

Actually that is 2 Hours, maximum total time to allow food to cool down
to 40°.
And if the outdoor temperature is 90° or higher. The cool down time is
shortened to 1 Hour.

The FDA recommends that any food left out longer than TWO hours should
be thrown away....again that is shortened to ONE Hour if Temperatures
are above 90 °.

[Cook]

Originally Posted by Grillman

Actually that is 2 Hours, maximum total time to allow food to cool down
to 40°.
And if the outdoor temperature is 90° or higher. The cool down time is
shortened to 1 Hour.

The FDA recommends that any food left out longer than TWO hours should
be thrown away....again that is shortened to ONE Hour if Temperatures
are above 90 °.

Here I go again...sorry, guys.

Actually you're both wrong (although to be honest, I have no idea what the FDA recommends).

The truth is, you have a total of six hours to cool from 135-41...as per ServSafe standards...yes I know, another set of standards (ServSafe, USDA, FDA, individual states, etc.)

ServSafe teaches you that you need to get food from 135-70 in two hours. From there you have four additional hours to take it to 41.

Again, I have no idea what the FDA recommends...heck, I usually have to look up what the USDA recommends. I do, however, typically know what my state REQUIRES. All the federal bodies just give recommendations. They are not laws (unless you're into interstate commerce and fall under USDA regulations).