Final answer:
The chili has been cooled to 70 degrees F in one hour and the food handler now has five more hours to cool it down to 41 degrees F to be within the safe temperature guidelines.
Step-by-step explanation:
The question addresses the safe cooling process for a container of chili, which involves food safety principles. According to the guidelines, perishable foods must pass through the temperature danger zone (40 and 140 degrees F) as quickly as possible to minimize the risk of bacterial growth. The FDA's Food Code recommends that food be cooled from 135 to 70 degrees F within two hours and from 70 to 41 degrees F or lower within an additional four hours. This means that a food handler has a total of six hours to cool food down to a safe storage temperature.
In the given scenario, the chili has already been cooled to 70 degrees F in one hour. Therefore, the food handler has five more hours to cool the chili to 41 degrees F to ensure it is within food safety guidelines.