How should food be cooled to ensure safety?

To ensure food safety during cooling, it is critical to follow established guidelines that help prevent the growth of harmful bacteria. The correct method involves lowering the temperature of food from 140°F to 70°F within 2 hours. This temperature range is crucial because bacteria can thrive in the temperature danger zone, which is between 40°F and 140°F.

When food is cooled rapidly from 140°F to 70°F in the first two hours, it minimizes the time that the food spends in the danger zone, thus reducing the risk of bacterial growth. After reaching 70°F, food should be cooled further to 41°F or below within an additional 4 hours, completing the cooling process safely.

Other options do not align with these safety standards. For instance, cooling food from 150°F to 60°F within 1 hour does not provide a safe duration for the temperature drop as it surpasses the recommended cooling rate and still allows for potential growth of bacteria. Similarly, cooling from higher temperatures within extended time frames, like the other choices, would not ensure food safety, allowing harmful organisms enough time to proliferate. Therefore, following the guideline from 140°F to 70°F in 2 hours is a critical practice for maintaining food