Final answer:
The correct cooling procedure for hot, potentially hazardous foods is to first cool them to 70°F within 2 hours and then to 41°F within the next 4 hours, making the correct answer option b (70 and 41).
Step-by-step explanation:
Hot, potentially hazardous foods must be cooled to 70°F or below within 2 hours and then cooled to 41°F or below in the next 4 hours. The correct answer to this question is b. 70 and 41. This two-stage cooling process is critical to prevent the rapid multiplication of bacteria and other microorganisms that can occur when food is in the temperature range between 40 and 140 degrees Fahrenheit. Ensuring that food is rapidly cooled to 70°F minimizes the time it spends in the danger zone before being brought down to a safe refrigeration temperature of 41°F or below.