A food worker has safely cooled a large pot of soup to 70°F (21°C) within two hours. What temperature must the soup reach in the next four hours to be cooled properly?
a. 41°F (5°C)
b. 45°F (7°C)
c. 51°F (11°C)
d. 55°F (13°C)
The correct answer and explanation is :
Correct Answer: a. 41°F (5°C)
Explanation:
Proper cooling of food is essential in food safety to prevent the growth of harmful bacteria that can cause foodborne illnesses. Time and temperature control are crucial in this process.
The U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) have established two-step cooling guidelines for potentially hazardous foods such as soup:
- First step: The food must be cooled from 135°F (57°C) to 70°F (21°C) within two hours.
- Second step: Then, the food must be cooled from 70°F (21°C) to 41°F (5°C) or lower within the next four hours.
This results in a total of six hours to properly cool hot food from 135°F to 41°F or below.
In the scenario provided, the food worker has successfully completed the first step—cooling the soup from 135°F to 70°F within two hours. Now, they must ensure the soup reaches 41°F or lower within the next four hours to remain compliant with food safety guidelines.
The importance of reaching 41°F (5°C) lies in the “danger zone,” which is the temperature range from 41°F to 135°F (5°C to 57°C) where bacteria multiply rapidly. The longer food remains in this range, the higher the risk of contamination. Rapid cooling helps minimize the time food stays in this danger zone.
Failure to properly cool food can lead to bacterial growth, such as Clostridium perfringens or Bacillus cereus, which thrive in warm, moist environments like soup and can lead to food poisoning.
Therefore, the correct and safe final cooling temperature that the soup must reach within four more hours is 41°F (5°C), making option a the correct choice.