Question

a food worker has safely cooled a large pot of soup to 70°f (21°c) within two hours. what temperature must the soup reach in the next four hours to be cooled properly?
o a. 41°f (5°c)
o b. 45°f (7°c)
o c. 51°f (11°c)
o d. 55°f (13°c)
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Explanation:

Food safety guidelines (e.g., FDA) specify the two-stage cooling method: cool from 140°F to 70°F in 2 hours, then to 41°F (5°C) or lower in the next 4 hours. Since the soup is at 70°F after 2 hours, it must reach 41°F (5°C) in the next 4 hours.

Answer:

a. 41°F (5°C)