How quickly should food be cooled from 140°F to 70°F?

The correct answer is that food should be cooled from 140°F to 70°F within 2 hours. This guideline is critical for food safety, as it helps to prevent the growth of pathogens that can thrive in the "temperature danger zone" of 41°F to 135°F. Rapid cooling minimizes the time food spends in the temperature range where bacteria can multiply quickly.

Cooling food effectively within this timeframe not only ensures that the food remains safe for consumption but also helps preserve the quality and taste. The first phase of cooling, from hot temperatures down to 70°F, is particularly essential, as it establishes a safe starting point before additional cooling takes place to bring the food down to a final safe storage temperature of 41°F or lower.

Other time frames proposed are longer than recommended and may not adequately prevent foodborne illness risks by allowing bacteria more time to grow. Adhering to the 2-hour guideline is a best practice in food safety, as it balances the need for efficient cooling with food safety regulations.