How many hours must foods be cooled from 135-70 degrees?

The appropriate amount of time for foods to be cooled from 135°F to 70°F is 1-2 hours. This cooling process is crucial for food safety, as it helps to reduce the risk of bacterial growth. According to food safety guidelines, the goal is to cool food quickly through the temperature danger zone, which is between 41°F and 135°F, to minimize the time that food spends in temperatures where bacteria thrive.

Cooling food to this temperature within the stated time frame helps prevent foodborne illness and maintain the quality of the food. Any cooling method that is ineffective or takes longer than the recommended time can lead to increased risk of pathogens developing in the food, making it unsafe for consumption.

In this context, the other time frames provided would exceed the recommended limit for cooling, which increases the likelihood of bacterial growth, thus compromising food safety.