For cooling hot foods safely, what are the recommended target temperatures and timeframes?

• A. 140-70°F in 4 hours; 70-40°F in next 2 hours
• B. 150-70°F in 2 hours; 70-40°F in next 4 hours
• C. 140-60°F in 2 hours; 60-40°F in next 3 hours
• D. 140-70°F in 2 hours; 70-40°F in next 4 hours

Answer: (D)

The key idea is to move hot foods quickly through the temperature danger zone to prevent bacterial growth. The recommended approach is to cool from about 140°F down to 70°F within 2 hours, then from 70°F to 40°F (or 41°F) within the next 4 hours. This two-step plan minimizes the time the food spends in the danger zone (between 41°F and 135°F) and ensures the final product is cold enough to slow or stop bacterial growth.

Why this timing matters: bacteria multiply most rapidly in the mid-range temperatures. Reaching 70°F within 2 hours reduces the time spent at higher temperatures, and finishing cooling to 40°F within 4 additional hours ensures the food stays out of the danger zone as it rests in the safe cold range. Other patterns either hold or cool too slowly through the initial stage or don’t reach a safe final temperature within the total 6-hour window, increasing the risk of unsafe food.