Final answer:
The total cooling time for food to drop from 135 degreesF to 70 degreesF should not exceed 2 hours to ensure food safety and prevent the growth of harmful bacteria.
Step-by-step explanation:
The question asks about food safety, specifically the safe cooling times for food to reduce the potential growth of harmful bacteria. The total cooling time for food to get from 135 degrees Fahrenheit (57 degrees Celsius) to 70 degrees Fahrenheit (21 degrees Celsius) should not exceed 2 hours. This is part of the two-stage cooling method recommended by food safety guidelines to prevent foodborne illnesses. After reaching 70 degrees Fahrenheit, the food should continue cooling to 41 degrees Fahrenheit (5 degrees Celsius) or lower within an additional 4 hours, resulting in a total cooling time of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or below.