What is the maximum time allowed to cool PHF foods to 70 degrees?

The correct answer is based on food safety guidelines that dictate the maximum allowable time for cooling potentially hazardous foods (PHF). Cooling PHF to 70 degrees Fahrenheit must occur within a maximum of 2 hours to minimize the risk of bacterial growth, which can lead to foodborne illnesses. This guideline is part of a larger food safety protocol known as the two-stage cooling method, which further encourages food to be cooled to 41 degrees Fahrenheit or lower within a total of 6 hours.

When cooling foods, it is critical to do so quickly to prevent the temperature from remaining in the "danger zone" (between 41°F and 135°F), where bacteria thrive. Thus, adhering to the 2-hour rule is essential in ensuring safety and compliance with health regulations. This is why the option stating 2 hours is correct, as exceeding this time frame can lead to unsafe food conditions.