What is the appropriate way to cool hot food?

The recommended approach to cooling hot food involves two critical temperature thresholds to ensure food safety. First, food must be cooled from 135°F to 70°F within two hours. This initial step is crucial because it moves the food through the temperature danger zone efficiently, where bacteria can multiply rapidly. Following this, the food must then be cooled from 70°F to 41°F within an additional four hours. This two-step cooling process ensures that food remains safe to eat, minimizing the risk of foodborne illnesses.

This method adheres to food safety regulations and guidelines that are established to protect public health. Rapid cooling methods, like placing food in a freezer, can result in uneven cooling and may not effectively lower the temperature of the entire food item, leading to potential safety risks. Similarly, cooling food at room temperature can allow bacteria to thrive in the danger zone, which significantly increases the risk of foodborne pathogens. Using a water bath can effectively cool food, but it must comply with the established temperature- and time-based criteria expressed in the correct answer. Thus, the outlined procedure from the correct choice balances safety with practicality.