What is the recommended cooling process for PHF foods?

The recommended cooling process for Potentially Hazardous Foods (PHF) focuses on minimizing the time food spends in the temperature danger zone, which ranges from 41°F to 135°F, where bacteria can thrive and grow.

The correct answer outlines a two-step cooling method: first, cooling the food from 135°F to 70°F within 2 hours. This initial cooling phase is critical as it sets the foundation for safe handling. Following that, the food must be cooled from 70°F to 41°F or lower, within an additional 6 hours. This adheres to safety standards that aim to reduce bacterial growth effectively, ensuring the food is safe to consume.

In contrast, the other options do not conform to the established guidelines for cooling PHF. They either suggest temperature ranges or time frames that exceed safe limits or deviate from the two-step cooling process necessary to ensure food safety. Adhering to the guidelines in the correct answer is essential for ensuring food safety and preventing foodborne illnesses.