How quickly must food cool down from 130 degrees F to 70 degrees F?

Food must cool down from 130 degrees Fahrenheit to 70 degrees Fahrenheit within a maximum of 2 hours to ensure it is safe for consumption and to prevent the growth of harmful bacteria. This cooling requirement is part of the guidelines established for food safety to minimize the amount of time food spends in the "danger zone," which is typically between 40 degrees Fahrenheit and 140 degrees Fahrenheit, where bacteria can grow rapidly.

The two-hour timeframe allows for sufficient time to cool the food without reaching temperatures that could encourage bacterial proliferation. Adhering to these guidelines is crucial in food service settings to maintain food safety and public health standards. The other options do not meet the outlined safety regulations, as allowing longer cooling times could pose a risk of foodborne illnesses due to bacterial growth.