Within how many hours must foods be cooled from 60°C to 20°C?

The correct response reflects the established food safety guidelines that dictate how quickly cooked foods must be cooled to prevent the growth of harmful bacteria. The requirement is to cool foods from 60°C to 20°C within a two-hour timeframe. This cooling interval is critical because the temperature range between these two points is where potentially hazardous foods can allow bacteria to multiply quickly.

Cooling food too slowly can create the ideal conditions for pathogens, which can lead to foodborne illnesses. By adhering to this two-hour limit, food establishments ensure they are minimizing the risk of bacterial growth, thereby protecting public health.

The relevant guidelines focus on the need for an effective cooling procedure, and they suggest separating large batches of food into smaller portions or using shallow containers to help achieve rapid cooling. Understanding and implementing these time limits is essential for food safety practices in any culinary operation.