Answer: I don’t really get the question, you could improve the grammar, but I’m guessing that you’re asking what is the decrease in temperature in an hour, so it’s 70 an hour, if that’s what you mean.
Step-by-step explanation:
Answer:
This statement refers to the safe food handling practice of cooling hot foods quickly to prevent the growth of harmful bacteria. According to the US Food and Drug Administration's (FDA) Food Code, hot foods should be cooled from 140°F to 70°F within two hours and then to 41°F or below within an additional four hours. This process of rapid cooling is important in preventing the growth of bacteria that can cause foodborne illness. By cooling food quickly, the risk of bacteria growth is reduced, and the food remains safe for consumption.
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