Final answer:
True. Food must be cooled in less than 6 hours between 135 Degrees Fahrenheit and 41 Degrees Fahrenheit to prevent bacterial growth.
Step-by-step explanation:
True. Food must be cooled in less than 6 hours between 135°F and 41°F to prevent the growth of bacteria. This is because bacteria multiply most rapidly between the temperatures of 40°F and 140°F.
When food is left in the temperature danger zone for more than two hours, it becomes unsafe to eat due to the rapid bacterial growth. Perishable leftovers should be refrigerated as soon as possible to prevent bacterial contamination.
For example, if a cooked dish is not cooled and refrigerated within 6 hours, the bacteria in the dish can multiply quickly, increasing the risk of foodborne illness if consumed.