Final answer:
Food at room temperature must be cooled from 70°F to 40°F within two hours to prevent bacterial growth and ensure food safety.
Step-by-step explanation:
When storing food that is currently at room temperature, it is critical to cool it down to a safe temperature quickly to prevent bacterial growth. According to safety guidelines, food should not be left in the 'danger zone'—between 40°F and 140°F—for more than two hours.
Therefore, when cooling food from 70°F to 40°F, it must be accomplished within two hours. To inhibit bacterial growth in refrigerated foods, the refrigerator's temperature should be maintained at or below 40°F. The rapid multiplication of microorganisms can render food unsafe to eat, hence the importance of proper cooling methods.
It is essential to ensure that perishable foods are not within the 'danger zone' for extended periods to avoid foodborne diseases. Additionally, the failure of temperature control in food storage can have serious health implications.