Final answer:
Food should cool from 135°F to 70°F within two hours to prevent bacterial growth, and refrigerated or frozen at specific temperatures to ensure safety.
Step-by-step explanation:
Cooling food should move from 135°F or higher to 70°F in two hours.
Maintaining proper food temperature is crucial for preventing the growth of harmful bacteria and ensuring food safety.
Foods contaminated with bacteria or other microorganisms can become dangerous if they are allowed to stay within the temperature danger zone, which is between 40°F and 140°F, for an extended period. It's important to rapidly cool hot foods through this temperature range to minimize the risk of bacterial growth.
Once food has been properly cooled, it should be kept in the refrigerator at or below 40°F to inhibit bacterial growth. Also, frozen foods should be kept at temperatures below 0°F and thawed safely to prevent bacteria from becoming active again.
Using a thermometer to ensure foods reach safe internal temperatures can provide additional assurance of safety.