Final answer:
The marinara sauce was properly cooled from 135°F to 70°F in one hour and then to 41°F in an additional three hours, adhering to food safety guidelines.
Step-by-step explanation:
The process of cooling marinara sauce from 135°F to 70°F within one hour and subsequently down to 41°F in three more hours follows the recommended guidelines for preventing microbial growth and ensuring food safety. According to food safety standards, perishable foods should be cooled from 135°F to 70°F within two hours and then to 41°F or lower within four additional hours (six hours total). Since the marinara sauce was cooled to 70°F in one hour and reached 41°F in four hours total, it was cooled correctly.