What is the recommended method for cooling hot foods?

The recommended method for cooling hot foods emphasizes the importance of rapidly reducing the temperature of food to minimize the risk of bacterial growth. The guideline states that the food should be cooled from 135°F to 70°F within a two-hour timeframe, and then further cooled from 70°F to 41°F within an additional four hours. This two-step cooling process helps ensure that food spends the least amount of time in the temperature danger zone (between 41°F and 135°F), which is critical for food safety.

Rapid cooling is essential in food handling to prevent pathogens from multiplying, as harmful bacteria can grow quickly when food is not cooled sufficiently or quickly enough. Adhering to these specific temperature time frames allows food establishments to comply with health regulations and ensure that their practices are safe and effective in preventing foodborne illnesses.

The other methods listed do not align with the established guidelines for safe cooling. For instance, cooling food to 80°F within one hour or cooling from 165°F to 70°F within four hours does not sufficiently address the critical temperature thresholds necessary for effective food safety. Not adhering to the recommended guidelines increases the risk of foodborne pathogens developing, which is why the first option is the most suitable.