How long should food cool from 120°F to 70°F?

Food should cool from 120°F to 70°F within a maximum of 2 hours to ensure food safety and minimize the risk of bacterial growth. The temperature range of 120°F to 70°F falls within the danger zone, which is between 40°F and 140°F, where harmful bacteria can flourish if food is held too long.

To comply with food safety guidelines, the cooling process needs to be rapid to prevent any foodborne illnesses. The United States Food and Drug Administration (FDA) Food Code states that food should be cooled from 135°F to 70°F within 2 hours.

This time limit of 2 hours is crucial because it helps to keep food out of the danger zone for as short a time as possible, thereby reducing the likelihood of bacteria multiplying to dangerous levels. By cooling food promptly and effectively, food managers can ensure the safety and quality of the food served.

Since the other options allocate more time for this critical cooling period, they do not adhere to the recommended guidelines for food safety, making them insufficient for this requirement.