Final answer:
The question does not provide the correct answer based on the information given; food should not be in the temperature danger zone for more than two hours due to the risk of bacterial growth.
Step-by-step explanation:
When handling food safety, it's critical to cool foods promptly to prevent the growth of harmful bacteria. According to food safety guidelines, perishable foods need to be cooled to 70 degrees Fahrenheit within a certain time frame to ensure safety.
The correct answer to the question of how long food must be cooled to reach 70 degrees F is not provided in the choices listed. However, it's important to note that foods should not remain within the danger zone of 40 to 140 degrees F for more than two hours. Rapid bacterial growth can occur in this temperature range, making the food unsafe for consumption.
To ensure food safety, refrigerate leftovers as soon as possible and make sure that the food's internal temperature falls below 70 degrees F well within two hours. Keep your refrigerator temperature at or below 40 degrees F, and do not allow foods to remain at room temperature for prolonged periods when cooling them down.