What is the two-step cooling method described for safe cooling?

What is the two-step cooling method described for safe cooling?

• A. 50 degrees in three hours, 35 degrees in two hours
• B. 90 degrees in one hour, 70 degrees in two hours
• C. 70 degrees in two hours, 41 degrees in four hours
• D. 140 degrees in one hour, 60 degrees in two hours

Answer: (C)

The two-step cooling method aims to minimize bacterial growth by moving hot cooked foods quickly through the danger zone. The standard rule is to cool from hot temperatures down to 70°F within 2 hours, then continue cooling to 41°F (or below) within the next 4 hours. The option that matches this exactly shows cooling to 70°F in two hours and then to 41°F in four hours. This aligns with those safety guidelines, ensuring the food spends as little time as possible above 41°F. Other options don’t fit because they use improper temperatures or timing that don’t meet the required two-stage targets: either the temperatures are outside the recommended thresholds, or the timeframes don’t reflect finishing cooling to 41°F within the allotted period.

The two-step cooling method aims to minimize bacterial growth by moving hot cooked foods quickly through the danger zone. The standard rule is to cool from hot temperatures down to 70°F within 2 hours, then continue cooling to 41°F (or below) within the next 4 hours.

The option that matches this exactly shows cooling to 70°F in two hours and then to 41°F in four hours. This aligns with those safety guidelines, ensuring the food spends as little time as possible above 41°F.

Other options don’t fit because they use improper temperatures or timing that don’t meet the required two-stage targets: either the temperatures are outside the recommended thresholds, or the timeframes don’t reflect finishing cooling to 41°F within the allotted period.