Foods must not exceed which temperature during the cooling process?

The correct temperature limit during the cooling process for foods is indeed 20°C. This threshold is critical for food safety as it establishes a guideline to minimize the risk of bacterial growth. When cooked foods are cooling, they should pass through the "danger zone" of 4°C to 60°C (40°F to 140°F) rapidly to prevent pathogens from multiplying.

Cooling food to 20°C or lower within a specified time helps ensure that it does not remain in the danger zone for too long, where bacteria can thrive. If foods exceed this temperature, they might not cool quickly enough, allowing harmful microorganisms to grow, which can lead to foodborne illnesses. Therefore, adhering to a maximum temperature of 20°C during the cooling process is crucial in maintaining the safety and quality of food.

The other temperature options presented would allow for a longer duration in the danger zone, increasing the risk of food spoilage and illness.