In the two-stage cooling rule, what is the final target temperature for hot foods?

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Multiple Choice

In the two-stage cooling rule, what is the final target temperature for hot foods?

Explanation:
The important idea is that hot foods must be cooled in two stages to minimize bacterial growth. Begin by taking the temperature down to 70°F within two hours, then continue cooling to 41°F or lower within the next four hours. Reaching 41°F (5°C) as a final target keeps the food out of the danger zone where bacteria multiply rapidly. The 70°F mark is just an intermediate milestone, not the final holding temperature. The other temperatures shown—135°F as the starting hot state and 32°F as a freezing point—are not the final target for this cooling rule.

The important idea is that hot foods must be cooled in two stages to minimize bacterial growth. Begin by taking the temperature down to 70°F within two hours, then continue cooling to 41°F or lower within the next four hours. Reaching 41°F (5°C) as a final target keeps the food out of the danger zone where bacteria multiply rapidly. The 70°F mark is just an intermediate milestone, not the final holding temperature. The other temperatures shown—135°F as the starting hot state and 32°F as a freezing point—are not the final target for this cooling rule.

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