Feed must be cooled from a temperature of 135°F to what temperature within two hours?

The objective of cooling food, including feed, is to reduce the risk of bacterial growth by ensuring that it passes through the temperature danger zone efficiently. The temperature danger zone is typically between 41°F and 135°F, where bacteria can multiply rapidly. To safely cool food from 135°F, guidelines recommend that it should be brought down to a temperature of 70°F within two hours. This rapid cooling minimizes the time that the food is held in the danger zone, reducing the likelihood of foodborne illness.

Choosing a temperature higher than 70°F would not meet the criteria established for safe cooling practices. Therefore, 70°F is the correct temperature target within the two-hour cooling window to ensure food safety.