What is the maximum allowable time to cool food from 135F to 70F?

The maximum allowable time to cool food from 135°F to 70°F is indeed two hours. This guideline adheres to food safety regulations designed to prevent the growth of harmful bacteria. The two-hour window is critical because food must quickly pass through the temperature danger zone, which is between 40°F and 140°F.

During this period, bacteria can multiply rapidly, and it is essential to minimize the time food spends in this danger zone to ensure safety. After reaching 70°F, the food must be cooled further down to 41°F or below within an additional four hours. This two-step cooling process helps maintain food safety while allowing adequate time for cooling without compromising food quality.

In contrast, options like one hour, three hours, or four hours do not align with food safety regulations, as they either do not provide enough time or exceed safe limits for cooling food effectively.