Final answer:
Food must be cooled from 70 degrees to 41 degrees within two hours to prevent the growth of bacteria and ensure it remains safe to eat.
Step-by-step explanation:
The question about the second stage of cooling, which takes food down from 70 degrees to 41 degrees, pertains to food safety and the prevention of foodborne illnesses. It's crucial to control the temperature of perishable foods to inhibit the growth of bacteria that can cause illness. Perishable foods should not be left in the danger zone of 4°C to 60°C (40°F to 140°F) for more than two hours. In accordance with safe food-handling practices, the cooling process of food from 70 degrees to 41 degrees should ideally take place within this two-hour window to ensure the food remains safe for consumption.