Food must cool from 70 degrees F to 41 degrees F within how many hours?

The requirement for food to cool from 70 degrees Fahrenheit to 41 degrees Fahrenheit within a maximum of four hours is based on food safety guidelines designed to minimize the growth of bacteria and ensure safe food handling. According to the U.S. Food and Drug Administration (FDA) Food Code, this cooling process is critical because food that is left in the temperature danger zone (between 41 degrees F and 135 degrees F) for too long can become unsafe to eat.

The first part of the cooling process is often specified as needing to drop from 135 degrees to 70 degrees F within two hours. The second part extends the cooling down from 70 degrees F to 41 degrees F within a total of four hours. This dual-phase cooling is essential to safely reduce the temperature while protecting food from contamination and spoilage.

Since cooling too slowly can promote the growth of harmful bacteria, adhering to these time limits helps ensure that the food remains safe for consumption, thereby preventing foodborne illnesses.

In contrast, the other options suggest longer times than what is permitted by food safety regulations for this specific cooling range, which could lead to an unsafe situation if food is not kept out of the danger zone efficiently.