What is the correct two-stage process for cooling food?

The correct two-stage process for cooling food is designed to prevent the growth of bacteria during the temperature danger zone, which is between 41°F and 135°F. According to food safety guidelines, food must first be cooled from a temperature of 135°F to 70°F within a maximum of two hours. This initial rapid cooling helps minimize the time that food remains within the danger zone.

Once the food has reached 70°F, it must then cool further from 70°F to 41°F within an additional four hours. This step ensures that the food reaches a safe storage temperature where bacterial growth is significantly slowed down.

This two-step cooling process is crucial for maintaining food safety, as it minimizes the risk of foodborne illnesses. Therefore, the answer reflects established food safety protocols that are essential in food handling and preparation settings.