Estimate how long cooked food takes to cool through the danger zone, by depth, container and method. Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
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How to Use the Food Cooling Time Calculator
Enter the depth of the food and choose a container and cooling method, then press Estimate Cooling. You get a rough time to reach fridge temperature and a check against the cooling limit.
Cooling safely
Cool from 135 °F (57 °C) to 70 °F (21 °C) within 2 hours, then to 40 °F (4 °C) within 6 hours total.
Shallow containers and metal speed up cooling; deep pots are the slowest.
An ice bath is the fastest way to drop the temperature quickly.
Divide large batches into smaller, shallower portions.
Features
Cooling estimate by depth, container and method
Checks against the USDA two-stage, 6-hour cooling limit
Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
The danger zone is 40–140 °F (4–60 °C) — keep food out of it.
All processing runs locally in your browser. Your data is not uploaded to any server.
Times are approximate. When in doubt, cool faster and refrigerate sooner rather than later.