Question

When cooling​ food, the rules state that if you cannot cool to 70degreesF ​(21degrees​C) in two​ hours, you must

A.
reheat the food and then cool it again.
B.
make sure that you do not exceed a total of six hours to cool food to a safe storage area.
C.
immediately put it in the freezer.
D.
throw the food away.

Answer 1

The correct action when food does not cool to 70 degrees F within two hours is to reheat it and then cool it again option (a), as this helps prevent bacterial growth that can cause foodborne diseases.

Step-by-step explanation:

When cooling food, the rules state that if you cannot cool to 70 degrees F (21 degrees C) in two hours, you must reheat the food and then cool it again.

This is because bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F), and perishable foods that remain within this temperature range for more than two hours may become dangerous to eat because of rapid bacterial growth.

Therefore, the correct response would be option A: reheat the food and then cool it again. It’s essential to regulate temperatures properly to prevent foodborne diseases and ensure safety. Regular handwashing, the use of a thermostat, and properly cooling, reheating, and refrigerating foods are critical components of safe food handling.