Question

Cooled correctly? Chicken breasts were grilled to 165°F (74°C) internal temperature and allowed to cool to 135°F (57°C). The chicken was then left to cool at room temperature (75°F (24°C)) for three hours, then cooled to 41°F (5°C))during the next three hours

a) Yes
b) No

Answer 1

The chicken was not cooled correctly as it remained in the temperature danger zone too long, posing a risk for microbial growth and foodborne illness.

Step-by-step explanation:

The chicken breasts in the scenario described were not cooled correctly. According to safe food handling practices, perishable foods should not be left in the temperature danger zone of 40 to 140 degrees Fahrenheit for more than two hours. In this case, the chicken was left to cool at room temperature, which is within the danger zone, for three hours before being further cooled to 41°F over the next three hours. This could allow for microbial growth and increase the risk of foodborne illness. According to food safety guidelines, perishable foods should be refrigerated as soon as possible after cooking to prevent bacterial growth.