How many total hours are allowed to cool food from 135°F to 41°F?

The correct answer is that food must be cooled from 135°F to 41°F in a total time of 6 hours. This cooling requirement is part of food safety practices to help prevent the growth of harmful bacteria. The first step involves rapidly cooling the food down to 70°F within the first 2 hours, and then continuing to cool it from 70°F to 41°F in the remaining 4 hours. This two-step process helps ensure that food remains safe for consumption by minimizing the time it spends in the temperature danger zone, which is between 41°F and 135°F. Following these guidelines supports food safety and helps prevent foodborne illnesses.