What is the safe cooling temperature range for cooked food?

The safe cooling temperature range for cooked food is critical in preventing the growth of harmful bacteria. The correct answer specifies that cooked food must cool from 140°F to 70°F within 2 hours. This guideline is based on food safety standards that emphasize minimizing the time food spends in the "danger zone," which is the temperature range between 40°F and 140°F.

Cooling cooked food from 140°F to 70°F within 2 hours ensures that the food passes through this danger zone quickly, reducing the risk of bacterial proliferation. It's essential to cool food rapidly to maintain its safety and quality, as many bacteria can grow rapidly at warmer temperatures.

In summary, this temperature guideline is part of the critical control measures established to keep food safe for consumption. Adhering to this standard helps prevent foodborne illness, which can occur if food is not cooled properly and bacteria are allowed to multiply.