Question

the big six and the temperature danger zone
hot food should be cooled from 135°f to 70°f (57°c to 21°c) within 2 hours and then further cooled to 41°f (5°c) or below within a total of 6 hours to prevent rapid bacterial growth in the temperature danger zone (41°f–135°f).
true
false

Explanation:

Food safety guidelines state that hot food should be cooled from 135°F to 70°F within 2 hours and then further cooled to 41°F or below within a total of 6 hours to prevent rapid bacterial growth in the 41°F - 135°F temperature danger zone.

Answer:

True