United States Virgin Islands 
Department of Health 
Division of Environmental Health 
https://doh.vi.gov/programs/environmental-health 
Factors That Impact 
Cooling Time: 
1) Amount of food 
• 
Smaller quantities cool 
faster 
2)   Container of material 
and depth 
• 
Food cools faster in 
stainless steel  
• 
Food cools faster in a 
shallow pan 
(recommended- 2 inches 
deep) 
3)   Density of the food 
• 
Denser food takes longer 
to cool 
Methods For Cooling Food Safely 
Stirring with a clean, sanitized, food grade 
ice paddle 
Stirring frequently in an ice bath. Add ice to 
cool if water is an ingredient. 
In a refrigerator or freezer above ready to 
eat food. Food can be loosely covered or 
uncovered . 
Cool hot foods from:135°F to 41°F within 6 hours AND 135°F to 70°F within 2 hours