Which of the following statements is true regarding the cooling process of cooked food?

The statement that food must be cooled from 140°F to 70°F in 2 hours is true and is based on food safety guidelines established to prevent foodborne illnesses. This two-hour window is crucial because bacteria can grow rapidly in the temperature range known as the "danger zone" (between 40°F and 140°F). Rapid cooling not only helps to ensure that food passes through this dangerous temperature range quickly, but also promotes safer food handling and storage practices.

In this context, reducing the temperature of cooked foods quickly minimizes the time that the food is susceptible to bacterial growth, thereby ensuring it remains safe for consumption when served later or stored. Following this guideline is part of effective food safety management that food handlers are trained to observe.

Other statements do not align with established food safety practices. For instance, cooling food in any container may not promote effective heat transfer. Similarly, allowing food to remain at room temperature for six hours significantly exceeds recommended limits, as it increases the risk of bacterial growth. Lastly, while cooling in large batches can be less effective, smaller portions or shallow containers are often recommended to facilitate faster cooling.