When cooling food, the temperature must move through the danger zone within?

When cooling food, it is essential to move through the danger zone—where bacteria proliferate rapidly—within a specific time frame to reduce the risk of foodborne illness. The correct answer pertains to the established guidelines which indicate that food must be cooled from 135°F (57°C) to 70°F (21°C) within two hours and then from 70°F to 41°F (5°C) within an additional four hours. This two-step cooling process must be completed in no more than six hours in total.

By adhering to the guideline that food should pass through the danger zone in six hours or less, food managers can ensure that temperature conditions discourage bacterial growth, thus maintaining food safety. This timeframe helps to minimize the time food spends in the danger zone, ensuring that it cools quickly and safely.

While shorter timeframes may seem safer, the six-hour window provides the necessary balance between effective cooling and practical application in food service operations. Choosing any timeframe shorter or longer than this without proper justification would not align with safe food handling practices.