Final answer:
Food should be cooled from 135°F to 70°F within 2 hours, and then to 41°F or lower within an additional 4 hours to prevent rapid bacterial growth. Failure to cool food properly can lead to foodborne diseases, making it unsafe for consumption.
Step-by-step explanation:
The correct answer to how food should be cooled for safety is: Food should be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F or lower within an additional 4 hours. This two-stage cooling process ensures that food spends the least amount of time in the "danger zone" (40°F to 140°F), where bacteria multiply rapidly.
Failure of temperature control can result in increased bacterial growth, making food unsafe to eat. Therefore, it's crucial to cool perishable foods rapidly to prevent foodborne diseases. Food that remains in the danger zone for more than two hours should generally be discarded, according to food safety guidelines.
Moreover, refrigeration slows down bacterial growth, but it does not kill bacteria. The temperature in the refrigerator should be kept at or below 40°F, and foods should be thawed safely, either in the refrigerator or by using a microwave or cool water. Thawing at room temperature can allow bacteria to become active again and can be dangerous.