What is the appropriate temperature range to cool food quickly?

Cooling food quickly is crucial to prevent the growth of harmful bacteria that thrive in the temperature danger zone, which is between 41°F and 135°F. The correct answer suggests cooling food from 135°F to 70°F within 2 hours, which aligns with safe food handling practices. This temperature range and time frame are essential for reducing the risk of foodborne illness by ensuring that food passes through the danger zone quickly.

Cooling foods quickly is a critical step in food safety. Exceeding the recommended time allowed for cooling could result in bacterial growth, as food that remains in the danger zone for too long provides optimal conditions for pathogens. Other options do not adhere to the recommended guidelines for safe cooling; the suggested temperatures and time frames in those choices either allow insufficient cooling or extend the cooling period too long in the danger zone, which risks food safety.