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To ensure food safety, it is crucial that cooked foods are cooled from their cooking temperature to 41°F or lower within a specific time frame. The guideline allows for a maximum cooling period of 4 hours for food to reach this safe temperature. This process helps prevent the growth of bacteria that can occur when food is held in the danger zone, which is between 41°F and 135°F.
During the cooling process, food should first be cooled to 70°F within 2 hours and then from 70°F to 41°F in the remaining time, allowing a total of 4 hours for the entire cooling process. This two-step cooling method is designed to minimize the time food spends in the danger zone, adhering to food safety standards and practices that protect consumers from foodborne illnesses.
Other options indicate longer cooling durations, which do not align with safe food handling practices. Reducing the cooling time to 4 hours is significantly critical in maintaining food safety and is based on guidelines established by health regulatory agencies.