How should leftover food be cooled for safety?

Rapidly cooling leftover food to 70°F within two hours and then to 41°F within four hours is essential for food safety because it helps prevent the growth of harmful bacteria. Bacteria can multiply quickly between the temperatures of 41°F and 135°F, often referred to as the "danger zone." By establishing specific cooling targets and time limits, this method effectively minimizes the time food spends in temperatures that can allow bacteria to thrive.

The two-stage cooling process ensures that food is cooled quickly enough to prevent bacterial growth during the critical transition phase while still allowing it to reach safe storage temperatures. The initial cooling to 70°F within two hours is crucial for rapidly reducing the temperature through methods such as placing food in shallow containers, using ice baths, or separating large portions into smaller amounts for quicker cooling. The subsequent cooling phase to 41°F within four hours further ensures that food remains safe for consumption and can be stored properly.

The other options do not provide safe methods for cooling food. Leaving food at room temperature allows it to stay in the danger zone for too long, and covering food tightly on the counter can trap heat, prolonging the cooling process. Dividing food into larger containers may actually slow down cooling rather than speed it up, as