Final answer:
The correct cooling parameters for canned chicken, a type of PHF, is to cool it to 70°F within 2 hours and then to 41°F or lower within the next 4 hours to prevent bacterial growth.
Step-by-step explanation:
The proper cooling parameters for a potentially hazardous food (PHF) such as canned chicken are critical to prevent the growth of harmful bacteria such as C. botulinum. The correct cooling parameter is a. Cool to 70°F within 2 hours, then to 41°F or lower within the next 4 hours. These guidelines ensure that the food spends minimal time within the danger zone; that is, the temperature range of 40°F to 140°F where bacteria can multiply rapidly. Ensuring that refrigerated foods are kept at or below 40°F is vital for inhibiting bacterial growth. In the instance of a power outage, it is important to maintain the refrigerator temperature below this threshold to keep the food safe.