How quickly must food be cooled from 135 degrees F to 70 degrees F?

A 2 hours

explanation

Pathogens grow fastest at temperatures between 125˚F and 70˚F, so it is very important to cool food below this range as quickly as possible. Overall, food must be cooled from 135˚F to 41˚F or below in 6 hours or less. If the food does not get cooled to below 70˚F in less than two hours, it must be re-heated to 135˚F and cooled again.